Recipe by Jeff Nathan
Serves 4 – 6
3 tablespoons extra virgin olive oil
2 pints of shaved Brussels sprouts (cut them in half, wash, and slice)
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Kosher salt to taste
2 bags 5 ounces Gefen roasted chestnuts, rough chopped and toasted
2-1/2 tablespoons honey
Juice of 1/2 lemon
In a large skillet, heat the olive oil. Add the Brussels sprouts and red pepper flakes; cook 3 – 5 minutes over high heat until slightly caramelized. Stir occasionally.
Pour in the water and let steam cook a few minutes until crisp tender.
Season with the salt and add in the chestnuts, honey and lemon juice. Mix well and serve hot.