Fabulous Sprouts!

We eat a lot of Brussels Sprouts in our house.

My husband said that his mother used to tell them they were eating baby cabbages. We used this same story for our daughter when she was little. She thought it was great to eat baby cabbages.

That has led to a lifelong love for the vegetable for her!

I never had Brussels Sprouts as a child. I think the first time I ever ate them I was well into my twenties. What a travesty! I really do love them!

Adding the chestnuts was a wonderful addition. You get a little pop of brightness next to the vegetable.

The butter soaks throughout the casserole while cooking. The end result is a lovely sprout that is nicely buttery in flavor and perfectly seasoned.

This was a lovely side dish!

BAKED BRUSSELS SPROUTS AND CHESTNUTS

2 Cups Cooked Brussels sprouts

1/2 Pound Sliced Chestnuts

Butter

Salt and Pepper To Taste

Preheat oven to 350 degrees. Butter a baking dish. Fill with alternating layers of Brussels sprouts and chestnuts. Dot each layer with butter and salt and pepper. Moisten lightly with stock. Baked for 20 to 30 minutes.