- 2 T unsalted butter
- 1 lb. fresh Brussels sprouts
- ¾ C chestnuts, coarsely chopped (from jar or vacuum-sealed pack)
- ¼ C parsley, finely chopped
- 2 T small capers, rinsed
- 1 shallot, finely diced
- 1 t. lemon zest, grated
- 1⁄3 C extra virgin olive oil
- 1 T white wine vinegar
- 2 t. fresh lemon juice or to taste
- Salt and freshly ground black pepper
A light and tangy dressing paired with Brussels sprouts seems out of the ordinary at first, but the flavors work together quite well. The chestnuts add a nice crunch to the dish.
- Make the dressing: Whisk all ingredients together in a bowl, season with salt and pepper to taste. Let stand for 10 minutes, then taste again and adjust the seasonings.
- Remove yellowed outer leaves from Brussels sprouts. Blanch the Brussels sprouts in boiling water for 3 minutes or just until tender. Drain and cut the sprouts into four wedges.
- Melt the butter in a large skillet over medium-high heat. Add Brussels sprouts and chestnuts, cook, stirring often, until sprouts and chestnuts are heated through and slightly browned, approximately 2 to 4 minutes. Season with salt and pepper.
- Immediately toss the heated sprouts with the dressing. Serve immediately.