Prep 10 mins
Cook 15 mins
I made this for my whole foods cooking class and loved how the sweet chestnuts worked with the brussel sprouts.
- 473.18 ml Brussels sprouts (cut in half)
- 118.29 ml roasted chestnuts
- 78.07 ml water
- 14.79 ml butter
- 4.92 ml rosemary
- 4.92 ml thyme
- Put all ingredients in a sauté pan and bring to a boil. Cover and steam over medium high heat until brightly colored and just tender (about 5 to 15 minutes).
- Remove the lid and continue to cook until the liquid evaporates. Saute to intensify the flavor and add salt and pepper to taste.