Brussels Sprouts with Chestnuts and Honey Mustard Dressing

• 3 lemons
• 1 c. extra-virgin olive oil
• 3 tbsp. Dijon mustard
• 2 tbsp. chestnut honey
• 1 tbsp. whole grain mustard
• 1 tsp. chopped fresh thyme leaves
• 1 tsp. kosher salt
• 1/2 tsp. Freshly ground pepper
• 1/2 lb. fresh chestnuts
• 2 container fresh Brussels sprouts
• 8 tbsp. unsalted butter
• kosher salt and freshly ground pepper

1. To make dressing: In a small saucepan, cover 1 lemon with water.
2. Bring to a boil; reduce heat and simmer until soft, about an hour, turning lemon occasionally.
3. Remove lemon and let cool.
4. Cut lemon in half and with a teaspoon scrape out pulp, leaving just the peel; finely chop peel.
5. Squeeze 4 tablespoons juice from remaining lemons.
6. In a bowl, mix lemon peel, olive oil, Dijon mustard, honey, whole grain mustard, thyme, salt, and pepper.
7. Whisk to combine.
8. To prepare vegetables: With a paring knife, cut an X in the flat side of each chestnut shell.
9. In a saucepan, cover chestnuts with water and bring to a boil; reduce heat and simmer until tender, about 15 minutes.
10. Drain chestnuts.
11. When cool enough to handle but still warm, peel chestnuts.
12. With tip of paring knife, make a shallow X in the bottom of each brussels sprout.
13. Bring a large pot of salted water to a boil.
14. Add brussels sprouts and cook until tender, about 6 minutes.
15. Drain and run under cold water until cool.
16. In a large skillet, melt butter over medium heat.
17. Add chestnuts and sprouts; season with salt and pepper to taste.
18. Cook, turning occasionally with a spatula, until vegetables are browned, 15 to 20 minutes.
19. With a slotted spoon, remove vegetables to a large serving platter.
20. Whisk dressing and drizzle 1/4 cup over vegetables.

lemons, extravirgin olive oil, mustard, honey, whole grain mustard, thyme, kosher salt, freshly ground pepper, fresh chestnuts, brussels, unsalted butter, kosher salt

Taken from www.delish.com/recipefinder/brussel-sprouts-chestnuts-dressing-recipes (may not work)