Brussels Sprouts And Chestnuts
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
37
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cups
Brussels Sprouts1 cup
Chestnut (peeled)1 large
Orange (peeled and segmented)1 tbsp
Canola Oil1
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Trim each sprout by cutting a little piece off the bottom
3
With a small paring knife, make an X in the top of the sprout
4
Repeat with all sprouts and place in steamer over 2 inches of boiling water
5
Steam the sprouts covered for about 10 minutes or until tender
6
Remove sprouts from pot and allow to cool
7
Cut each sprout in half and place in a casserole dish
8
Layer the chestnuts on top of the sprouts
9
Place the oranges on top of the chestnuts
10
If using whole roasted chestnuts, follow instructions in step 4 Add the broth and pour over all ingredients
11
Drizzle the casserole with oil
12
Grind in pepper and salt
13
Bake for 15 minutes or until oranges are soft
14
To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife
15
Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft
16
Let cool
17
Peel, trying to keep the chestnuts as whole as possible