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Brussels Sprouts and Chestnuts
Brussels Sprouts and Chestnuts
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Roasted Brussels sprouts and chestnuts with citrus twist for a flavorful side dish.
Ingredients:
  • 3 cups Brussels sprouts
  • 1 cup chestnuts, peeled
  • 1 large oranges, peeled and segmented
  • 0.5 cup low fat, low sodium chicken broth
  • 1 tablespoon canola oil
  • salt and pepper to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Prepare the Brussels sprouts by trimming the bottoms and making a small X at the top. Steam them in a covered steamer basket over 2 inches of boiling water for roughly 10 minutes or until tender.
  • Take the sprouts out of the pot and let them cool. Halve each sprout and transfer to a casserole dish. Arrange the chestnuts over the sprouts, followed by the oranges. If you are using whole roasted chestnuts, refer to step 4 for further instructions.
  • Pour the broth over the ingredients in the casserole dish, drizzle with oil, season with freshly ground pepper and salt, then bake for 15 minutes or until the oranges are soft.
  • Prepare the chestnuts by scoring an X on the rounded side of each with a paring knife. Arrange them on a baking sheet and roast in the oven for roughly 30 minutes until tender. Allow them to cool and then peel, aiming to maintain their integrity.

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