1. Preheat oven to 425 degrees.
2. Using a very sharp knife, cut an x in the rounded side of each chestnut, cutting through the shell. Put chestnuts in a roasting pan or rimmed baking sheet, cut side up, and roast until the shells burst open, 20 to 30 minutes. Wrap the chestnuts in a dish towel and set aside for 5 minutes. When cool enough to handle, remove and discard shells. Cut each chestnut into quarters.
3. Place peeled chestnuts, brussels sprouts, water, olive oil, salt, and pepper in the same pan. Toss to mix well and roast 20 minutes. Stir to redistribute, then roast another 10 to 15 minutes, until brussels sprouts are tender when pierced with a fork and beginning to brown in patches. Drizzle 2 tablespoons lemon juice over the mixture, stir, taste, and add additional lemon juice if desired. Transfer to a serving bowl and serve immediately, garnished with lemon wedges if desired.
Source: Hannaford fresh Magazine, November - December 2011