I don’t know if I’d ever had Brussels sprouts without cheddar cheese before joining our CSA. But they’re surprisingly good. I went to a Boston Vegetarian Society dinner a few weeks ago (at Veggie Planet) where the main course was Brussels sprouts and chestnuts in brown butter sauce, and it blew my mind. It was so savory that for a second I wondered if the chestnuts were meat. This version (via Smitten Kitchen) isn’t quite that good, but it’s close.

There's something about getting them on the stalk that makes the whole thing more fun.

Mmmm... Buttery...

Brussels Sprouts and Chestnuts in Brown Butter Sauce

2 lbs Brussels sprouts, halved
4 tbsps butter
1/2 cup thinly sliced shallots
3 tbsps flour
2 cups stock
2 tbsps lemon juice
salt, to taste
pepper, to taste
1/4 tsp nutmeg
1 cup roasted, peeled chestnuts, halved

1. Boil Brussels sprouts 10 minutes. Drain.
2. Melt butter in saucepan. Cook shallots over medium heat until light brown. Strain butter into a dish. Set shallots aside.
3. Return butter to saucepan and cook until brown. Whisk in flour and cook until light brown. Whisk in stock and cook until thickened. Add lemon juice, salt, pepper, and nutmeg. Stir in chestnuts and Brussels sprouts.
4. Pour into 8-cup baking dish. Scatter shallots on top. Bake 15 minutes at 400 degrees.

Chestnuts are surprisingly hard to find at this time of year. Apparently stores only stock them around the holidays. I did find a jar of pre-roasted ones at Whole Foods, but they were imported from France and cost $14. That kind of goes against the whole point of eating seasonally… So I’d definitely make this recipe again, but only when I have both on hand.

One year ago: Boston Organics Update