Brussels Sprouts and Chestnuts

8 Reviews

“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.” - by Robyn Webb

Ingredients

3 cups Brussels sprouts
1 cup chestnuts, peeled
1 large oranges, peeled and segmented
1/2 cup low fat, low sodium chicken broth
1 tablespoon canola oil
salt and pepper to taste

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Metric US

Original recipe yields 6 - 1/2 cup servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Trim 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.
Remove 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
Add 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.
To 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.

Nutrition

Amount Per Serving (6 total)

Calories
102 cal
5%

Fat
2.8 g
4%

Carbs
18.2 g
6%

Based on a 2,000 calorie diet

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Reviews (8)

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LESLEYPRINCE

Dec. 21, 2005

"Sprouts and chestnuts are naturals together. Adding orange is a touch of genius. Delish recipe!..." See more"

MRS_A

Dec. 23, 2002

"This was good, but for the amount of work, not worth the trouble, because I like brussel sprouts anyway so it's easier to just steam them. I would make this in the future, but not on Thanksgiving whe..." See moren there are so many things to cook."

Always Cooking Up Something

Nov. 12, 2003

"I'm a big fan of brussels sprouts, so I'm always looking for different ways to prepare them. This was delicious! Now, if only I could get my husband to eat them!..." See more"

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