Pre-roasted, peeled chestnuts are available in many supermarkets during the holiday season.
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1 1/2 lb. Brussels sprouts
3 tablespoons olive oil
2 cups pre-roasted, peeled chestnuts
1 cup coconut milk
1 teaspoon turmeric
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Trim bottom of Brussels sprouts and put in a bowl. Mix with olive oil and 1/2 teaspoon salt, transfer to a baking sheet and roast for 35-40 minutes, shaking baking sheet twice during roasting, until tender and charred.
Meanwhile, put chestnuts, coconut milk, turmeric and 1 teaspoon kosher salt in a medium saucepan and heat until almost boiling over medium-high heat. Lower heat, cover and cook for 10 minutes, or until chestnuts are tender. Transfer chestnuts to a serving bowl and keep coconut milk in a separate cup.
When Brussels sprouts are ready, mix them with chestnuts in the bowl, drizzle with some of the coconut milk and serve warm.