Brussels Sprouts And Chestnuts Recipe - Cooking Index
Brussels Sprouts And Chestnuts Recipe - Cooking Index
Although brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long.
Type: Vegetables| 1 cup | 237ml | Whole roasted chestnuts |
| = (or peeled chestnuts packed in water) | ||
| 3 cups | 711ml | Brussels sprouts |
| 1 | Orange - peeled, and | |
| Separated into sections | ||
| 1/2 cup | 118ml | Low-fat low-sodium chicken broth |
| 1 tablespoon | 15ml | Canola oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
To roast chestnuts: With a small paring knife, mark an X on the rounded side of the chestnut. 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.
Trim each sprout by cutting a little piece off the bottom. Then with a small paring knife, make an X in the top of the sprout. Repeat with all sprouts. In a steamer over 2 inches of boiling water, steam the sprouts, covered, for about 10 minutes.
Remove the steamed sprouts from the pot. Let 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.
Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake in a preheated 350 degree oven for 15 minutes, until oranges are soft.
This recipe yields 6 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Monunsaturated Fat.
Nutrition Facts: Calories 126; Calories from Fat 29; Total Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 50mg; Carbohydrates 23g; Dietary Fiber 4g; Sugars 8g; Protein 4g.
Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.