Brussel Sprouts & Chestnuts
A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.
Yield
6 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
brussels sprouts
|
|
| ½ | pound |
chestnuts
|
|
| ½ | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
tarragon leaves
|
|
| ½ | teaspoon |
cumin
|
|
| 1 | cup |
chicken broth
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
brussels sprouts
|
|
| 226.8 | g |
chestnuts
|
|
| 2.5 | ml |
rosemary leaves
|
|
| 2.5 | ml |
tarragon leaves
|
|
| 2.5 | ml |
cumin
|
|
| 237 | ml |
chicken broth
|
|
| 5 | ml |
cornstarch
|
|
Directions
Blanche brussel sprouts in boiling water 5 to 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an X on the top of each one. Brush each chestnut with oil.
Bake for 20 minutes at 400℉ (200℃). Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350℉ (180℃) for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat until thickened. Pour over vegetables.
