Recipe:

Brussels Sprouts with Roasted Chestnuts

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Serves 6

The smell of roasting chestnuts is hard to resist. Here the chestnuts are roasted, then paired with sautéed red bell peppers and steamed brussels sprouts.

Ingredients

10 chestnuts
1 large or 2 small red bell peppers, diced
1 1/2 pound Brussels sprouts
1 tablespoon olive oil or safflower oil
1/4 cup water

Method

Preheat oven to 400°F.

Slash an "X" through chestnuts; on the flat side of nut. Place them, cut side up on a cookie sheet and roast for 20 minutes. When cool enough to handle, remove husk. cut chestnuts into small pieces and set aside.

Clean and trim sprouts. If sprouts are large, cut in half vertically. Heat oil in a large skillet and sauté red pepper for 3 minutes. Add Brussels sprouts and sauté 3 more minutes.

Add water, cover, and steam about 5 minutes. Remove lid, stir in chestnuts, and cook, uncovered, until chestnuts are warmed through and sprouts are tender, being careful not to overcook sprouts. Serve immediately.

Nutrition

Per serving (about 6oz/167g-wt.): 110 calories (30 from fat), 3g total fat, 0g saturated fat, 5g protein, 19g total carbohydrate (6g dietary fiber, 5g sugar), 0mg cholesterol, 30mg sodium

Tags: Wheat Free, Vegetarian, Vegan, Low Sodium, Low Fat, High Fiber, Gluten Free, Dairy Free

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