Brussels Sprouts with Chestnuts and Blue Cheese
We sought a stovetop method that would sidestep both crunchy sprouts and their (stinky, overcooked) opposite.
SERVES6 to 8
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...