Brussels Sprouts with Chestnuts

Brussels Sprouts with Chestnuts
Photo by Romulo Yanes


  • 2 pounds Brussels sprouts
  • 1 ¼ cups water
  • ¾ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2/3 cup bottled roasted whole chestnuts
  • ½ teaspoon black pepper

Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and spr...

View full recipe at Epicurious


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