Christmas Chestnut Brussels Sprouts

This is our rendition of a dish we were served at an anniversary dinner in a Georgian restaurant on Queen Anne in Seattle. The sweet, unctuous & slight bitterness all balance wonderfully! Enjoy as a dish on the sideboard during the holidays or for a special dinner whenever the weather is cold. I like to roast my own chestnuts & peel while hanging out the evening before - but jarred chestnuts way easier & pretty darn good, just a bit softer to work with.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 4  ounces unsalted butter
• 2  yellow onions, large, sliced 1/4 inch thick
• 2  lbs Brussels sprouts, trimmed & steamed until just tender
• 8  ounces chestnuts, jarred & chopped into quarters
• 1⁄8 teaspoon nutmeg
• 1⁄4 teaspoon kosher salt
•  pepper, fresh ground

Directions

1. Melt butter in large heavy bottomed sauté pan & add onions. Sauté over med-low heat until onions are caramelized.
2. Add Brussels sprouts, toss to coat with butter & sauté until sprouts heated through, around 4 minutes.
3. Add chestnuts to pan with onions & sprouts, add nutmeg & salt. Toss to coat evenly, gently as chestnuts break up. Heat through 1 to 2 minutes, then pour into heated bowl.
4. Top with fresh ground pepper & more butter if desired.