ROASTED BRUSSELS SPROUTS AND CHESTNUTS

3/4 pound chestnuts
1 1/4 pounds brussels sprouts
1/4 cup olive oil
1 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon freshly ground white pepper

Preheat oven to 450 degrees F.

Cut an "X" in each chestnut shell. Place in a saucepan; cover with water. Bring to a boil, then reduce to a simmer and cook 20 minutes. Drain; when cool enough to handle, shell chestnuts.

Remove outer leaves from brussels sprouts. Cut an "X" in the bottom of each sprout.

Combine sprouts and chestnuts on baking sheet with sides or in large baking dish. Add oil and salt; toss to coat thoroughly.

Roast 15 minutes, using metal spatula to turn sprouts and chestnuts every 5 minutes. They are finished when both sprouts and chestnuts look burnished and tester easily passes through them.

Place in ovenproof serving dish. Add lemon juice, butter and pepper; toss to combine. Serve immediately or keep warm in 200-degree F oven up to 30 minutes.

Servings: 6
Adapted from source: The Nantucket Holiday Table by Susan Simon