• dozen brussels sprouts, destemmed, outer leaves removed
• 1-2 Tbsp. butter
• 1/2 red or sweet onion
• 8 chestnuts, peeled and cooked
• 1/2 cup craisins, chopped to taste
• dash of garam masala
• 1/2 Tbsp. honey or sugar
• salt and pepper to taste

Boil the brussels sprouts for 5-6 minutes until darker green. Then drain and rinse in cold water.

Heat butter and onion in saute pan, until onion starts to become translucent. Add all other ingredients and then the brussels sprouts. Cut brussels sprouts in half if they are huge and you don't mind some leaf separation. Do a dance. Stir brussels sprouts on medium heat until nicely coated in butter or for about 4 minutes.

Optional: put all the ingredients in a casserole dish and put them in the oven at 350 degrees F for about 5 minutes. Try not to let them get too overcooked, unless that's your bizarre preference.

Plop on a plate and serve. Preferably with at least some rice or potatoes on the side.