Roasted Brussels sprouts with chestnuts
November 26, 2009
I know how easy it is to lose a home, a city, a country.
What’s that? Oh, you are here to hear about Brussels sprouts and chestnuts? You had no intention of walking into some dark navel-gazing introspectiveness? Tough luck, my friend. It’s Thanksgiving–my favorite holiday for many reasons, and god-free to boot!–and I’m about to give thanks first. So, where were we?
I know how easy it is to lose a home, a city, a country. I know how hard it is to start from scratch. Yet here I somehow am, in this magical second chance at life that contains:
- a cast of funny, kind, brilliant people–all healthy!
- a second hometown that hugs me with the ferocity of a friendly bear;
- a job that not only pays the bills but tickles my brain on a daily basis, still, all these many years later;
- a guarantee that I will never, ever run out of books;
- a home, in which there’s a kitchen, in which there’s joy.
The word “thankful” does not begin to scratch the surface of what I feel.
Ok, now we can get back to business. Here’s the latest lick of that kitchen joy:
Roasted brussels sprouts with chestnuts
- 1 lb Brussels sprouts
- ~2 large fistfuls of roasted, peeled chestnuts (you can roast them yourself… or, if you’re like us, you can pick up a jar at Whole Foods if you don’t want to risk repeating the exploding-chestnuts-in-oven episode, the aftermath of which resembled the brain detail scene from Pulp Fiction)
- a generous glug of olive oil, and a couple of splashes of balsamic vinegar and soy sauce
- Cut the sprouts into quarters and put them into an oiled baking dish. Coat them with olive oil, vinegar, soy sauce.
- Roast on 400F for ~10 minutes. Then, add chestnuts and toss to combine.
- Back into the oven it goes for another ~10-15 minutes. It will be done when you decide the sprouts are tender enough. And believe me, they will be delicious enough.