2 cups Brussels sprouts, ends cut off
½ teaspoon salt
½ pound shelled chestnuts
1 cup chicken or vegetable stock
1 tablespoon olive oil

Pre-heat oven to 350 degrees. In a medium sized sauce pan boil 2 inches of water.
Add Brussels sprouts to boiling water with a pinch of sea salt. Boil for 5 minutes.  Drain Brussels sprouts and add to a baking dish with chestnuts and stock. Sprinkle olive oil and salt on top. Bake uncovered for 20 minutes. Note: Try this with pecans.