Brussels Sprouts and Chestnuts
Although Brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long. Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
- Serves: 6 persons
- 3cups Brussels sprouts
- 1cup chestnuts, peeled
- 1large oranges, peeled and segmented
- ½cup low fat, low sodium chicken broth
- 1tablespoon canola oil
- salt and pepper to taste
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
Step 3Remove sprouts from pot and allow to cool. 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. If using whole roasted chestnuts, follow instructions in step 4
Step 4Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
Step 5To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.