Brussels Sprouts with Chestnuts and Fontina cheese

Preparation

1. Step 1

   Bring first 6 ingredients and 4 cups oil to a simmer in a medium saucepan over medium-low heat; cook until chestnuts are tender, about 5 minutes. Let cool completely, reserving chestnuts in oil.

   Step 2

   Preheat broiler. Cook brussels sprouts in a large pot of boiling salted water, stirring occasionally, until tender on the outside but still crunchy on the inside, about 2 minutes; drain. Heat remaining 1/4 cup oil in a large skillet over medium-high heat; add brussels sprouts and cook until tender and browned, 6–8 minutes. Season to taste with salt. Drain chestnuts; discard aromatics and reserve oil for another use, such as making a vinaigrette or drizzling over roast pork. Add chestnuts to brussels sprouts; season to taste with salt and transfer to a shallow 1 1/2-qt. baking dish. Sprinkle Fontina cheese over. Broil until cheese is melted and bubbly, 4–5 minutes.