A delicious, easy and not to mention healthy side dish for your scrumptious meats! 
YIELD: Makes 8 servings
ACTIVE TIME: 25 min
TOTAL TIME: 35 min
Ingredients:
- 2 tablespoons unsalted butter or organic coconut oil
- 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 coconut milk
- 2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled
Directions:
Bring coconut oil, 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 coconut milk 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.