Brussels Sprouts And Chestnuts

Ingredients

• Servings: 6
• 3 cups brussels sprouts
• 1 cup chestnuts, peeled
• 1 large oranges, peeled and segmented
• 1/2 cup low fat, low sodium chicken broth
• 1 tablespoon canola oil
• salt and pepper to taste

Recipe

• 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.