Brussels Sprouts with Chestnuts and Blue Cheese
We sought a stovetop method that would sidestep both crunchy sprouts and their (stinky, overcooked) opposite.
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 and finish cooking in the butter. Salt, pepper, and fresh thyme seasoned the sprouts simply, while sweet and savory add-ins elevated the dish.