Brussels Sprouts with Chestnuts
People who say they don't like brussels sprouts have never had brussels sprouts this way before. Alexandra has been requesting these for dinner at least once a week since she was three years old. I originally started making this dish for the holidays but since everyone loved it so much I started making it a lot more often. I am sure you will too!
Ingredients:
1# pound brussels sprouts, washed, ends trimmed, rough outer leaves removed, larger sprouts quartered
1 medium shallot, thinly sliced
2 Tbsp olive oil or grapeseed oil
Kosher Salt to taste
1/3 cup chopped, steamed chestnuts
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)
Truffle Butter
1 stick butter, softened
Zest and Juice of half a lemon
1/8-1/4 tsp truffle salt
Mix in a bowl with a hand mixer or in a small food processor.
Instructions:
Preheat oven to 450F. In a large bowl toss sprouts with oil and season with salt and pepper.
Get a large cast iron frying pan super hot and in a single layer place sprouts cut side down until caramelized and browned. Add chestnuts and shallots and saute a couple minutes longer.
Put brussels sprouts in oven on top rack, roast for 10-20 minutes, stirring the sprouts about halfway through the cooking. *Adjust the timing depending on the size of the sprouts and your particular oven.
Once brussels are done top with the compound butter and the parm. Adjust seasoning to taste.
