Brussels Sprouts with Chestnuts

From Cooking from the Farmers Market, William Sonoma cookbook

Serves: 6

Time: 30 minutes


1/2 fresh chestnuts or hazelnuts

1 to 1 1/2 lb brussel sprouts

Salt & Peper

2 tbsp unsalted butter


  1. In a saucepan bring water to a boil and add the chestnut. Cook until the nut meat is tender. 

  2. Remove from heat, drain and let cool

  3. Cut the brussels sprouts in half and bring a large saucepan of salted water to a boil.  Add the brussels sprouts and simmer uncovered for 6 to 8 minutes until tender

  4. Drain and return brussels sprouts to the saucepan. Add the butter and chestnuts cooking over medium heat until the nuts are hot. Stir often roughly 2 minutes. 

  5. Season with salt & pepper and serve

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