| Roasted Brussels Sprouts with Chestnuts | |
| Serves 6 | |
| For all ingredients, please consider using those that are organic or grown without pesticides. | |
| 1 pound | Brussels sprouts |
| 1 cup | whole chestnuts, roasted and peeled (available in jars) |
| 4 sprigs | fresh thyme leaves |
| 1 tablespoon | olive oil |
| sea salt | |
| freshly ground black pepper | |
| If you have purchased a full stalk of the sprouts, remove the them with a knife or by snapping them off with your hands. Remove the outer leaves and trim the stems. Cut the sprouts in symmetrical halves. | |
| Preheat the oven to 425 F. | |
| Fill a medium size sauce pan with water and bring it to a boil over a high flame. Add a few pinches of salt. | |
| Add the Brussels sprouts to the boiling water and cook for about 2 minutes until they turn a brighter shade of green. Remove with a spider skimmer or drain water off in a colander. | |
| Transfer the blanched sprouts to a baking tray. Add the chestnuts, thyme, olive oil, a pinch of sea salt, and freshly ground black pepper. Use your hands to toss the ingredients together. | |
| Roast in the oven for about 15 minutes or until they are golden and caramelized. | |
| Remove from the oven and transfer to a serving dish. Serve immediately. | |