Brussels sprouts & chestnuts.

4 Servings

“Brussels sprouts and chestnuts are both fall crops, making them a perfect combination for Thanksgiving.” Kathleen Curtin and Sandra L. Oliver, Giving Thanks (New York 2005) For four.

-1 lb Brussels sprouts
-3 Tablespoons unsalted butter
-about 1 ½ cups shelled and roasted chestnuts (see the notes)
-2 Tablespoons minced parsley
-1/2 teaspoon ground cumin
-salt and pepper

1. Cook and drain the sprouts.
2. Melt the butter in an appropriate skillet over medium heat.
3. Add the sprouts, making sure that any lingering moisture evaporates, then add the chestnuts.
4. Cook for about 2 minutes, shaking te pan to coat the vegetables evenly with the butter, add the cumin, and cook a few minutes more, until the vegetables are warm and napped in their butter.
5. Fold the parsley into the vegetables, season with salt and pepper, and serve.

Notes:

- Shelling a chestnut is a chore. It also is unnecessary, because good, reasonably priced shelled and roasted chestnuts are available in cans, jars and foil pouches.

- This recipe is adapted, but only a little, from Giving Thanks: Credit where credit is due. The cumin is their idea and it is an inspired one. The spice is not used enough, weirdly shy and assertive at once, in a most winsome way. Our recpe uses a little more of it than the original, and even could use a little more.