Brussels Sprouts with Chestnuts and Blue Cheese

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Appears in Cook's Country October/November 2012

We sought a stovetop method that would sidestep both crunchy sprouts and their (stinky, overcooked) opposite.

SERVES 6 to 8

TIME 40 minutes

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 e...

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