Brussels Sprouts and Chestnuts

Brussels Sprouts and Chestnuts

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."
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Ingredients

servings 102 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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
  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.
  5. 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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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

Most helpful critical review

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.

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

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 Thanksgivi...

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!

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.

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 ...

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

Easy and delicious recipe.

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