Recipe - Roasted Chestnuts And Brussels Sprouts

2 pound Chestnuts
1 One half pound Brussels sprouts; trimmed
4 tablespoon Unsalted butter
2 tablespoon Minced shallots
One fourth cup Minced fresh herbs
Salt; to taste
Freshlyground black pepper;
to taste

Preheat oven to 400 degrees. With a sharp knife, score each chestnut
1/4inch deep all around. Arrange them in one layer in a baking pan and
roast for 20 minutes, or until shells have just opened. Peel off both
layers of skin with a knife while the nuts are still hot. In a large
saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15
minutes, or until tender. Drain and refresh with cold water. Then thinly
slice the cooled Brussels sprouts. In a large skillet set over
moderatelyhigh heat, melt the butter, add the shallots and cook, stirring,
2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper,
and saute for 2 to 3 minutes, or until heated through. This recipe yields 8