Chestnuts and Brussels Sprouts
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12-15 fresh chestnuts
1 tsp. extra virgin olive oil
2 cloves garlic, minced
2 pounds Brussels sprouts, trimmed
juice and grated zest of 1 lemon
2 cups vegetable broth or vegetable stock

Make a slit in the flat side of each chestnut. Cook in boiling water over
high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them
warm, and set aside 10 minutes. Peel off both the hard outer shell and the
inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over
medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook,
stirring to combine. Add chestnuts and broth, cover and simmer over low
heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes.
Remove from heat and drain well if any liquid remains. Stir in lemon juice
and zest and transfer to a serving bowl, serve warm, makes 4-6 servings.

From Cooking the Whole Foods Way by Christina Pirello.