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Brussels Sprouts And Chestnuts
Ingredients
- 1 c. whole roasted chestnuts (or possibly peeled chestnuts packed in water)
- 3 c. brussels sprouts
- 1 x orange peeled, and separated into sections
- 1/2 c. low-fat low-sodium chicken broth
- 1 Tbsp. canola oil Salt to taste Freshly-grnd black pepper to taste
Directions
- To roast chestnuts: With a small paring knife, mark an X on the rounded side of the chestnut. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 min or possibly till soft. Let cold. Peel, trying to keep the chestnuts as whole as possible.
- Trim each sprout by cutting a little piece off the bottom. Then with a small paring knife, make an X in the top of the sprout. Repeat with all sprouts. In a steamer over 2 inches of boiling water, steam the sprouts, covered, for about 10 min.
- Remove the steamed sprouts from the pot. Let cold. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts.
- Add in the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake in a preheated 350 degree oven for 15 min, till oranges are soft.
- This recipe yields 6 servings.
- Serving size: 1/2 c..
- Comments: Although brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long.
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