Another Oddball Recipe

Lots Of Tiny Little Cabbages!

I like to eat weird vegetables. Squashes, snap peas, assorted greens, oddly-shaped leafy things covered in vinaigrette... Just about all of 'em, really, except for okra and eggplant.

One of my favorites is Brussels sprouts. Don't ask me why, maybe I just have a thing for one-bite cabbages.

I won't waste time trying to convince the naysayers that this dish tastes remarkable. After all, they failed to convince me of the merits of okra gumbo and ratatouille.

Still, if you're feeling adventurous, give it a go!

Roasted Brussels Sprouts and Chestnuts
Makes 10 servings (leftovers!!!)

2 pounds Brussels sprouts, loose outer leaves removed, stem end scored with an "X" about 1/2" deep
1 1/2 pounds chestnuts, scored (slice through the shell), simmered 20 minutes and then peeled
1/2 cup olive oil
2 teaspoons salt
4 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 teaspoon freshly ground white pepper (I just use black pepper...)

Place Brussels sprouts and chestnuts in large baking dish, or on a cookie sheet with raised rims. (Otherwise, they'll roll right off...)

Add the olive oil & salt and toss to coat the sprouts and chestnuts.

Roast at 450F degrees for 15 minutes, using a spatula to turn sprouts and chestnuts every 5 minutes. They're done when both sprouts and chestnuts can be poked easily with a toothpick or skewer all the way through.

Place in ovenproof serving dish. Add lemon juice, butter and pepper and toss to combine.

Serve immediately or keep warm in oven at 200 degrees up to 30 minutes.