6 fresh or canned chestnuts, cooked
1 1/2 lb. Brussels sprouts
1/2 tsp. grated lemon rind
4 tbsp. butter
1 tbsp. lemon juice

Cook and peel the chestnuts according to previous directions if using fresh. Cut each chestnut into quarters. Trim Brussels sprouts and grate lemon rind according to previous directions. Place Brussels sprouts in a pan and add water to cover. Cover with a lid and bring to a boil over high heat. Reduce heat and simmer for about seven minutes, or until a sprout can be easily pierced with a fork, but isn't soft and mushy.

Meanwhile, melt butter in a small pan on a stove burner or in a glass measuring cup in a microwave oven. Remove from heat and stir in grated lemon rind and lemon juice. Just before serving, combine Brussels sprouts and chestnuts and drizzle with lemon butter. Serves 6.