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Brussels Sprouts and Chestnuts

Read Reviews (8)

"Although Brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long. Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association." — Robyn Webb

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Original recipe makes 6 - 1/2 cup servings Change Servings

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

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Directions

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.

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Reviews More Reviews

Most Helpful Positive Review

Dec 21, 2005

Sprouts and chestnuts are naturals together. Adding orange is a touch of genius. Delish recipe!

—LESLEYPRINCE

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Most Helpful Critical Review

Nov 24, 2002

I did not care for the taste. It may have been the quality of the orange I used. I do like the possibilty of an orange sauce and brussels. May give it a try with orange juice.

—JIWELLMAN

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10 Ratings

Dec 23, 2002

This was good, but for the amount of work, not worth the trouble, because I like brussel sprouts anyway so it's easier to just steam them. I would make this in the future, but not on Thanksgiving when there are so many things to cook.

—MRS_A

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Nov 12, 2003

I'm a big fan of brussels sprouts, so I'm always looking for different ways to prepare them. This was delicious! Now, if only I could get my husband to eat them!

—Always Cooking Up Something

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Nov 25, 2009

This was good, however in the future I will consider soaking the brussel sprouts in orange slices and juice the night before cooking. The orange flavour wasn't taken on by the sprouts the way I was hoping until the day after

—cookdretti

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Nov 28, 2011

Love the recipe... last year I used the chestnuts... too much work. so this year I substituted pecans... and it was great.

—Joel

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Jun 14, 2008

Easy and delicious recipe.

—LisaD

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Nov 22, 2012

Lots of work with fresh chestnuts... but different and very good... everyone likes it at our holiday dinners!

—Colette

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Nutrition

Calories
102 kcal
5%

Carbohydrates
18.2 g
6%

Cholesterol
0 mg
0%

Fat
2.8 g
4%

Fiber
2.5 g
10%

Protein
2.4 g
5%

Sodium
44 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brussels Sprouts and Chestnuts

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 102
Calories from Fat: 25

% Daily Value *
Total Fat 2.8g 4 %
Saturated Fat 0.3g 1 %
Cholesterol 0mg 0 %
Sodium 44mg 2 %
Potassium 358mg 10 %
Total Carbohydrates 18.2g 6 %
** Dietary Fiber 2.5g 10 %
Protein 2.4g 5 %
Sugars 6.4g
Vitamin A 9 %
Vitamin C 108 %
Calcium 5 %
Iron 9 %
** Thiamin 12 %
Niacin 9 %
Vitamin B6 12 %
Magnesium 7 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.