Brussels Sprouts And Chestnuts Recipe

• 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

1. To roast chestnuts: With a small paring knife, mark an X on the rounded side of the chestnut.
2. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 min or possibly till soft.
3. Let cold.
4. Peel, trying to keep the chestnuts as whole as possible.
5. Trim each sprout by cutting a little piece off the bottom.
6. Then with a small paring knife, make an X in the top of the sprout.
7. Repeat with all sprouts.
8. In a steamer over 2 inches of boiling water, steam the sprouts, covered, for about 10 min.
9. Remove the steamed sprouts from the pot.
10. Let cold.
11. Cut each sprout in half and place in a casserole dish.
12. Layer the chestnuts on top of the sprouts.
13. Place the oranges on top of the chestnuts.
14. Add in the broth and pour over all ingredients.
15. Drizzle the casserole with oil.
16. Grind in pepper and salt.
17. Bake in a preheated 350 degree oven for 15 min, till oranges are soft.
18. This recipe yields 6 servings.
19. Serving size: 1/2 c..
20. Comments: Although brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long.

chestnuts, brussels sprouts, orange, lowfat lowsodium chicken broth, canola oil salt

Taken from cookeatshare.com/recipes/brussels-sprouts-and-chestnuts-94324 (may not work)