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To Roast Chestnuts: (from Tori Avey)
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Preheat oven to 425
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Carefully make a long slice across the rounded top of each chestnut with a sharp serrated knife
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Cover chestnuts with water in a small saucepan and bring to a simmer
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When water begins to simmer, remove chestnuts from water with a slotted spoon and lay on a baking sheet
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Roast for 15 minutes
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Remove from oven and cover with a towel and allow to steam for 15 minutes
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Pull the shell and remove chestnut along with the brown skin
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Roughly chop
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For Brussels sprouts:
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Reduce oven to 400
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Combine all vinaigrette ingredients in a mason jar and shake vigorously
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Toss the Brussels sprouts with vinaigrette in a bowl
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Lay Brussels sprouts and vinaigrette on a foil-lined baking sheet
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Sprinkle with a dash if Thyme
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Roast for 20-25 minutes
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3-4 minutes before Brussels sprouts are done, toss the chopped chestnuts on top and continue roasting the last 3-4 minutes