Buttery Brussels Sprouts and Chestnuts Recipe

Bring 2 inches (5 cm) of water to a boil in a medium saucepan fitted with a vegetable steaming basket over high heat. Add brussels sprouts, reduce heat to medium-high, cover and cook 12 to 15 minutes or until tender. Drain, rinse under cold water and drain again.

Melt butter in a large non-stick skillet over medium heat. Add chestnuts and cook, shaking pan occasionally, for 4 minutes or until chestnuts are golden-brown. Add brussels sprouts and salt and cook until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with nutmeg.

Makes 4 servings.