Classic Brussels Sprouts With Chestnuts
|Brussels sprouts/2 packages (10 ounces each) frozen brussels sprouts||1 Pound, fresh ones trimmed and washed|
|Chestnuts in brine||16 Ounce, drained (1 Can Or 1 2/3 Cups)|
|Unsalted butter/Margarine||1 Tablespoon|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
1. Using a sharp pointed knife, cut an X in the end of the stem of each sprout (to allow the stem to cook as quickly as the leaves).
2. In a large saucepan half-filled with boiling salted water, cook the sprouts for 7 minutes or just until tender. Add the chestnuts and cook for 30 seconds or until heated through and drain.
3. Add the butter, parsley, pepper, and nutmeg to the saucepan; toss until the sprouts are coated. Transfer to a serving dish and serve with Roast Turkey.