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Ingredientes
- 1 c. whole roasted chestnuts (or possibly peeled chestnuts packed in water)
- 3 c. brussels sprouts
- 1 x orange peeled, and separated into sections
- 1/2 c. low-fat low-sodium chicken broth
- 1 Tbsp. canola oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- To roast chestnuts: With a small paring knife, mark an X on the rounded side of the chestnut. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 min or possibly till soft. Let cold. Peel, trying to keep the chestnuts as whole as possible.
- Trim each sprout by cutting a little piece off the bottom. Then with a small paring knife, make an X in the top of the sprout. Repeat with all sprouts. In a steamer over 2 inches of boiling water, steam the sprouts, covered, for about 10 min.
- Remove the steamed sprouts from the pot. Let cold. 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.
- Add in the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake in a preheated 350 degree oven for 15 min, till oranges are soft.
- This recipe yields 6 servings.
- Serving size: 1/2 c..
- Comments: Although brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 351mg | 10% |
| Total Carbs 20.99g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.9g | 1% |
| Protein 2.08g | 3% |
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