Brussels sprouts with chestnuts

This is an absolutely delicious autumn dish. It would match well with turkey, pheasant or venison. Figure on 4 to 5 sprouts per serving plus a half-dozen more for good measure.

• 30 brussels sprouts, about
  
• 3 tablespoons butter
  
• 1 teaspoon sugar
  
• 1 15-ounce jar whole peeled cooked chestnuts
  
• Salt and pepper to taste

Wash the sprouts in cold water, removing any wilted leaves and cutting off the stems. Slice an X in the stem end (about ¹/₈-inch deep) with a knife tip for more even cooking. It they are large, cut in half. Set aside.

In a large skillet, melt the butter and sugar together, stirring until golden. Remove from heat and add the chestnuts and gently stir to coat.

Ten minutes from serving time, drop the brussels sprouts into a large pot of boiling, salted water for 6 to 8 minutes, or until just tender. Taste one to see if it is done; it should still be slightly crunchy. Drain and add to the chestnut mixture. Sprinkle generously with salt and pepper. Cook for 3 minutes, stirring very gently, or until just heated through.

Marlene Parrish