Brussels Sprouts and Chestnuts in Brown Butter

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Ingredients

8 servings

Salt
2 pounds brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
1/2 cup very thinly sliced shallots
3 tablespoons flour
2 1/2 cups hot chicken stock
2 tablespoons lemon juice
Ground black pepper
1/4 teaspoon nutmeg
1 cup roasted, peeled chestnuts, halved if large

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Preparation

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Step 1

Bring 4 cups salted water to a boil, add brussels sprouts and cook 10 minutes. Drain and refresh under cold water. Drain again.

Step 2

Meanwhile, melt butter in a 3-quart saucepan. Add shallots and cook over medium heat, stirring, until light brown. Pour contents of pan through a fine strainer into a dish, pressing to remove as much butter as possible from shallots. Place shallots on paper towel to drain. Return butter to saucepan.

Step 3

If serving immediately, preheat oven to 400 degrees. Place saucepan over medium heat and cook until butter has a nutty aroma and is turning brown. Whisk in flour and cook until mixture is light brown. Whisk in stock and cook until sauce has thickened. Add lemon juice, salt and pepper to taste, and nutmeg. Add chestnuts and brussels sprouts, folding ingredients together.

Step 4

Transfer to an 8-cup baking dish. Scatter shallots on top. Bake about 15 minutes. Serve.

Chef’s notes

The original recipe from the New York Times suggests that the sauce should thicken, but it may not reach the desired consistency after just five minutes. It's suggested to adjust the cooking time for the sauce accordingly.

The dish pairs well with wine.

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Brussels Sprouts and Chestnuts in Brown Butter

Ingredients

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Chef’s notes

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