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Ingredientes
- 1 1/2 lb Brussel sprouts
- 1/2 lb Chestnuts
- 1/2 tsp Rosemary
- 1/2 tsp Tarragon
- 1/2 tsp Cumin
- 1 c. Chicken broth
- 1 Tbsp. Cornstarch
Direcciones
- Cook Time: 40Blanche brussel sprouts in boiling water 5 to 10 min. Run cool 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 min at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
- Pour over broth. Bake at 350F for 20 min (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat until thickened. Pour over vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 617mg | 18% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.25g | 2% |
| Protein 4.51g | 7% |
