Brussels Sprouts with Chestnuts
Serve with roasted or broiled meats.
1 pint fresh Brussels sprouts
3 Tbsp butter
4 oz chestnuts, canned or fresh roasted
Freshly ground black pepper
Fresh lemon juice
Trim the sprouts and discard discolored outer leaves. Place in boiling salted water and cook, covered, for 5 minutes. Drain.
Melt butter and add drained Brussels sprouts and chestnuts. Cook covered, shaking the pan occasionally, for 3-4 minutes or until heated through. Season with pepper and lemon juice. Makes 4 servings
Makes 4 servings
Allergy Warning: Contains milk and other nuts