Roasted Chestnuts and Brussels Sprouts

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   With a sharp knife, score each chestnut 1/4-inch deep all around.
3. 3
   Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened.
4. 4
   Peel off both layers of skin with a knife while the nuts are still hot.
5. 5
   In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender.
6. 6
   Drain and refresh with cold water.
7. 7
   Then thinly slice the cooled Brussels sprouts.
8. 8
   In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes.
9. 9
   Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.