Roasted Brussels Sprouts with Chestnuts
Description
Autumn is coming, which means chestnut dishes will be more in demand than ever
Instructions
- 1
Step 1
1. Cut the Brussels sprouts in half. Bring 4 cups of salted water to a boil in a medium saucepan, add the Brussels sprouts and cook for 10 minutes. Drain the water and rinse the sprouts under cold water several times. Dry the sprouts on paper towels.
- 2
Step 2
2. Meanwhile, melt the butter in a large saucepan. Thinly slice the shallots. Add the shallots to the pan and cook over medium heat, stirring, until lightly browned. Transfer the shallots to a fine-mesh sieve and press out as much oil as possible into a plate. Place the shallots on a paper towel to drain any remaining oil. Return the butter to the saucepan.
- 3
Step 3
3. Peel the roasted chestnuts and cut them in half if they are too large. Preheat the oven to 200 degrees.
- 4
Step 4
4. Place the pot over medium heat and cook until the butter takes on a nutty aroma and turns brown. Add the flour, whisk slightly, and cook until the mixture becomes light brown. Add the chicken broth and cook until the sauce thickens. Add lemon juice, salt and pepper to taste, and nutmeg. Add the chestnuts and Brussels sprouts, gently mixing all the ingredients together.
- 5
Step 5
5. Place the mixture into a baking dish. Scatter the onion on top. Bake for about 15 minutes.