Here’s a great recipe that’s great for the winter. Even if you don’t like Brussels sprouts, you’ll like these!

2 c. chicken stock or vegetable stock
1-1/2 lbs. Brussels sprouts, trimmed and quartered
4 T. unsalted butter
1 t. granulated sugar (optional)
8 oz. whole cooked chestnuts, quartered (you can buy these canned, not in syrup)
Salt and freshly ground pepper to taste.

In a two-quart saucepan, bring the stock to a boil, then add the sprouts and simmer until tender when tested with a wooden skewer, about 5-7 minutes. Heat the butter and sugar in a 10-inch sauté pan and add the chestnuts. Toss the nuts over medium heat until lightly browned. Add the brussel sprouts and their liquid and simmer until most of the liquid has evaporated. Season to taste. It’s great with roasted meats or poultry.