500 g brussels sprouts 1 lb
125 ml butter 1/2 cup
50 ml brown sugar 1/4 cup
125 ml chestnuts, cooked & shelled 1/2 cup
Trim brussels sprouts, removing coarse stems and any outer leaves. Add to large pan of boiling water and boil for 5 to 10 minutes until just cooked but not too soft. Drain well, rinse in cold water and drain again. Set aside.
Melt butter in heavy skillet. Add sugar and stir over medium heat until dissolved. Add chestnuts to skillet and cook, stirring occasionally, until well coated and starting to brown. Add sprouts to skillet and mix well. Reduce heat and cook gently, stirring occasionally, for 3 to 4 minutes to heat through. Remove from heat, transfer to serving dish and serve with your favourite roast.
Serves 4