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.

• Calories: 102 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon canola oil
• 3 cups Brussels sprouts
• 1 cup chestnuts, peeled
• 1 large oranges, peeled and segmented
• ½ cup low fat, low sodium chicken broth

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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

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.

Step 5

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.