Brussels Sprouts and Chestnuts Recipe

Ingredients
<br>- 3 cups Brussels sprouts
<br>- 1 cup chestnuts, peeled
<br>- 1 large oranges, peeled and segmented
<br>- 1/2 cup low fat, low sodium chicken broth
<br>- 1 tablespoon canola oil
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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
<br>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.
<br>step 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.
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Ingredients
- 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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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
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.
step 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.

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