The combination of freshly grated nutmeg and beautiful chestnuts makes this a perfect, fragrant Christmas side dish.
3 lbs. Brussels sprouts
1 cup vacuum-packed chestnuts, broken into large pieces
7 tbs. butter
grating of fresh nutmeg
sea salt and freshly grated black pepper
Bring a pot of water to a boil and cook the sprouts for 7-10 minutes, or until tender. Drain the water from the pot, then tip in the chestnuts, butter, nutmeg, salt and pepper. Stir until the butter has melted. Check the seasoning and serve.
Serves 8 – 10
Cooking with Nigella 
Your recipe has more than a few of my favorite things – nutmeg, chestnuts, and sprouts. Can’t wait to try it.
LikeLike