Brussels Sprouts with Chestnuts

1 . Stage

Score the flat side of each chestnut with an X. Place chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot and allow to cool slightly.

2 . Stage

Peel outer shell and brown skin off cooled chestnuts. Return chestnuts to the pot and boil again over medium heat until tender, 20 to 25 minutes. Drain and set aside.

3 . Stage

At the same time, bring another large pot of lightly salted water to a boil. Add Brussels sprouts and cook, uncovered, until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.

4 . Stage

Transfer cold Brussels sprouts to a colander and drain well.

5 . Stage

Melt butter in a skillet over medium heat. Add shallots; cook and stir until shallots have softened and turned translucent, about 5 minutes. Stir in chestnuts and Brussels sprouts. Season with nutmeg, salt, and pepper. Continue to cook, stirring occasionally, until heated through, about 5 minutes.