Brussels Sprouts with Chestnuts and Honey Mustard Dressing Recipe

To make dressing: In a small saucepan, cover 1 lemon with water

Bring to a boil; reduce heat and simmer until soft, about an hour, turning lemon occasionally

Remove lemon and let cool

Cut lemon in half and with a teaspoon scrape out pulp, leaving just the peel; finely chop peel

Squeeze 4 tablespoons juice from remaining lemons

In a bowl, mix lemon peel, olive oil, Dijon mustard, honey, whole grain mustard, thyme, salt, and pepper

Whisk to combine

To prepare vegetables: With a paring knife, cut an X in the flat side of each chestnut shell

In a saucepan, cover chestnuts with water and bring to a boil; reduce heat and simmer until tender, about 15 minutes

Drain chestnuts

When cool enough to handle but still warm, peel chestnuts

With tip of paring knife, make a shallow X in the bottom of each brussels sprout

Bring a large pot of salted water to a boil

Add brussels sprouts and cook until tender, about 6 minutes

Drain and run under cold water until cool

In a large skillet, melt butter over medium heat

Add chestnuts and sprouts; season with salt and pepper to taste

Cook, turning occasionally with a spatula, until vegetables are browned, 15 to 20 minutes

With a slotted spoon, remove vegetables to a large serving platter

Whisk dressing and drizzle 1/4 cup over vegetables

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