Roasted Chestnuts And Brussels Sprouts

Recipe Ingredients

2 lbs	908g / 32oz	Chestnuts
1 1/2 lbs	681g / 24oz	Brussels sprouts - trimmed
4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Minced shallots
1/4 cup	23g / 0.8oz	Minced fresh herbs
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees.

With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot.

In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.

In a large skillet set over moderately-high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

This recipe yields 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B26 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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