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Serves 6
Brussels sprouts were always on the menu at my house. By breaking down the leaves, you not only change the look but get a different flavor when they are combined with the chestnuts. It's another twist on a simple recipe.
- 2 pounds Brussels sprouts, peeled
- 1/2 cup roasted, shelled, and sliced chestnuts
- 1 shallot, diced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- Salt and pepper to taste
- 2 tablespoons canola oil
- Heat a sauté pan over medium-high heat. Add the canola oil.
- Add the Brussels sprouts, season them with salt and pepper, and sauté until they start to break down.
- Add the shallots and continue to cook for another one to two minutes.
- Add the chestnuts and stir.
- Finish with fresh herbs and serve. Brussels sprouts should still be green and have some crunch.
