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.