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.
Provided by Robyn Webb
Categories Side Dish Vegetables Brussels Sprouts
Yield 6
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 102.1 calories, Carbohydrate 18.2 g, Fat 2.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 43.7 mg, Sugar 6.4 g
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jeaniene de lange
[email protected]Not bad.
Martha Cordero
[email protected]Loved it!
Jeff Villapania
[email protected]This dish was easy to make and it tasted great. I would definitely make it again.
F4r3eh1
[email protected]The Brussels sprouts were a bit overcooked, but the chestnuts were delicious. I would recommend roasting the sprouts for a shorter amount of time.
Charlotte Whennen
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with fewer chestnuts. Otherwise, it was a good recipe.
Heema Khan
[email protected]I'm not a big fan of Brussels sprouts, but I loved this dish. The chestnuts added a sweetness that really balanced out the bitterness of the sprouts. I would definitely make this dish again.
Mdkabir Khan
[email protected]This recipe is a great way to use up leftover Brussels sprouts and chestnuts. I had some leftover from Thanksgiving dinner and this was the perfect way to use them up. The dish was delicious and easy to make.
domainfilms
[email protected]These Brussels sprouts and chestnuts were so good! I loved the crispy texture of the sprouts and the sweet flavor of the chestnuts. I will definitely be making this dish again.
Irem
[email protected]I made this dish for Thanksgiving dinner and it was a huge success. Everyone loved the combination of Brussels sprouts and chestnuts. I will definitely be making this dish again for future holidays.
Bedraj Rimal
[email protected]This recipe was easy to follow and the results were delicious. The Brussels sprouts were crispy and the chestnuts were soft and flavorful. I would recommend this recipe to anyone looking for a new side dish.
Anjal Tamang
[email protected]These Brussels sprouts and chestnuts were a hit! The sprouts were roasted to perfection and the chestnuts added a lovely sweetness. I will definitely be making this dish again.