You know those days when for no reason at all, you wear red lipstick, or a pair of sparkly shoes, or call for a champagne toast? That’s the best kind of indulgence, in my opinion: a moment meant purely to celebrate itself. This is a dish that embodies those qualities for me. It feels luxurious, and might beg the question “Why?” I answer, of course, with “Why not?”

I adore plane-jane brussels sprouts, and nine times out of ten roast them with olive oil, salt, and pepper and am the happiest eater in the world. Adding cream and chestnuts, though, takes the humble sprout to an entirely new plane. If I were you, I wouldn’t cook brussels sprouts this way all the time. Save this preparation for special moods, when you deserve a little decadence. While you’re at it, why not throw on your favorite red lipstick for dinner?

Brussels Sprouts with Chestnuts and Cream
adapted from Gourmet Today

{image via author’s personal collection)

Ingredients:

• 2 tablespoons unsalted butter
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups water
• 2 pounds brussels sprouts, trimmed and halved lengthwise
• 1 cup heavy cream
• 2/3 cup (4 ounces) bottled peeled cooked chestnuts, coarsely crumbled

Directions:

1. Combine butter, salt, pepper, and 1 cup water in a deep 12-inch heavy skillet and bring to a boil over high heat. Add brussels sprouts, reduce heat, and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes.
2. Remove lid and boil over moderately high heat, stirring occasionally, until water has evaporated and sprouts are lightly browned, 3 to 4 minutes.
3. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, reduce heat, and simmer, stirring occasionally, until heated through, about 2 minutes.