A touch of cream transforms this dish into a sumptuous side that exposes the
luxurious character of this often homely vegetable.

2 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups water
2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
1 cup heavy cream
2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled

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

Makes 8 servings.