Recipe: Brussels Sprouts and Chestnuts
Try out this yummy easy to make recipe.
3/4 pound chestnuts
1 1/2 pounds Brussels Sprouts
2 tbsp fat free, reduced sodium chicken broth
1 tbsp unsalted butter
Ground black pepper to taste
Preheat oven to 400 degrees.
Mark chestnuts with an X on flat side and place them on a baking sheet; roast for 25-30 minutes, until tender. While still hot, remove shells and skin.
Trim Brussels sprouts and mark an X on the underside. Place in a large pot of boiling water and cook until just tender, about 8 minutes. Drain. Return to heat, add broth, butter and peeled chestnuts; cook for 2 minute and toss to coat. Season with freshly ground black pepper. Serves 4-6 as a holiday side dish.