Roasted chestnuts and brussels sprouts

Yield: 8 servings

Measure Ingredient
2 pounds Chestnuts
1½ pounds Brussels sprouts; trimmed
4 tablespoons Unsalted butter
2 tablespoons Minced shallots
¼ cup Minced fresh herbs
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Preheat oven to 400 degrees. With a sharp knife, score each chestnut ¼-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts. In a large skillet set over moderately-high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through. This recipe yields 8 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B26 broadcast 11-19-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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