Brussel Sprouts and Mushrooms

Brussel Sprouts with Chestnuts

By Marybeth Missenda

This method cooked the brussel sprouts till they were tender but not mushy.  The sweet chestnuts were the perfect complement

for the brussel sprouts.

Ingredients

 2 cups of brussel sprouts , cut in half

½ cup of roasted chestnuts

1/3 cup water

1 tablespoon of ghee

1 teaspoonful rosemary

1 teaspoonful thyme

Salt and pepper to taste

Directions:

Put all ingredients in a sauté pan and bring to a boil.  Cover and steam over medium high heat until the brightly colored and just tender (about 5 to 15 minutes)

 

Remove the lid and continue to cook until the liquid evaporates. Saute to intensify the flavor and add salt and pepper to taste.

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