Holiday Brussels Sprouts

From Central Market. I tasted it there, and it's pretty fab! Great for Thanksgiving or other fall meals. Cook time is estimated, as I've not made this yet.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb Brussels sprout, trimmed and halved
• 1  shallot, minced
• 2  tablespoons  grapeseed oil or 2  tablespoons olive oil
•  salt and pepper
• 1⁄2  lemon, juice of
• 1 -1 1⁄2 cup chestnuts, halved
• 3  tablespoons butter

Directions

1. Place Brussels sprouts in a large saucepan over 1 inch of boiling water and steam until tender, 7 to 8 minutes.
2. Rinse them with cold water and drain.
3. Heat oil in a large saute pan over medium heat. Saute shallots until golden, add Brussels sprouts, and season to taste with salt and pepper.
4. Continue to saute Brussels sprouts until lightly golden; squeeze lemon juice over sprouts and mix well.
5. Add chestnuts and heat throughout.
6. In a separate saucepan, brown butter.
7. Pour over sprout mixture and serve immediately.