Name: Brussels Sprouts with Chestnuts and Blue Cheese
Total time: 40 min
Ingredients: 2 pounds brussels sprouts , trimmed and halved; 4 tablespoons unsalted butter; 2 garlic cloves , minced; 1 1/2 teaspoons minced fresh thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 5 ounces peeled, cooked chestnuts , broken into large pieces (1 cup); 2 ounces blue cheese , crumbled (1/2 cup)

Why This Recipe Works

Mushy, overcooked Brussels sprouts are all too often the castoff of the holiday buffet. To get perfectly tender sprouts with a golden-brown exterior, we started by simmering them in water and butter. Once they’d softened and the water had evaporated, we cranked up the heat and let them brown and finish cooking in the butter. Salt, pepper, and fresh thyme seasoned the sprouts simply, while sweet and savory add-ins elevated the dish.

Before You Begin

Choose sprouts that are similar in size, and test for doneness once the water has cooked off in step 1. If they are still hard, add ¼ cup of water and continue to cook.

Instructions

Combine Brussels sprouts, 1 cup water, butter, garlic, thyme, salt, and pepper in 12-inch nonstick skillet and bring to boil over medium-high heat. Lower heat to medium-low and simmer until water has evaporated and Brussels sprouts are tender, about 15 minutes, stirring occasionally.

Increase heat to medium and continue to cook until Brussels sprouts are light golden brown, stirring frequently for even browning, 3 to 5 minutes. Stir in chestnuts and blue cheese and cook until heated through, about 1 minute. Serve.