Brussels Sprouts with Chestnuts and Blue Cheese

From Cook's Country | October/November 2012

Why this recipe works:

Mushy, overcooked Brussels sprouts are all too often the castoff of the holiday buffet. To get perfectly tender sprouts with a golden-brown exterior, we started by simmering them in water and butter. Once they’d softened and the water had evaporated, we cranked up the heat and let them brown… read more

Mushy, overcooked Brussels sprouts are all too often the castoff of the holiday buffet. To get perfectly tender sprouts with a golden-brown exterior, we started by simmering them in water and butter. Once they’d softened and the water had evaporated, we cranked up the heat and let them brown and finish cooking in the butter. Salt, pepper, and fresh thyme seasoned the sprouts simply, while sweet and savory add-ins elevated the dish.

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Serves 6 to 8

Choose sprouts that are similar in size, and test for doneness once the water has cooked off in step 1. If they are still hard, add ¼ cup of water and continue to cook.

Ingredients

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