Ingredients
6
6 servings
- •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 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.
Nutritional Facts
Per 6 servings
- Calories: 102
- Carbohydrate: 18g
- Fat: 3g
- Fiber: 3g
- Protein: 2g
- Sugar: 6g
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