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Brussels Sprouts with Chestnuts Recipe
|Canned chestnuts/1/2 pound fresh chestnuts||1 1⁄2 Cup (24 tbs)|
|Melted butter||2 Tablespoon|
|Season all||1⁄2 Teaspoon|
|Basil leaves||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Chicken seasoned stock base||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Brussels sprouts/Frozen brussels sprouts - 1 package||1 Pint|
Calories 125 Calories from Fat 57
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 491.6 mg20.5%
Total Carbohydrates 16 g5.2%
Dietary Fiber 5.6 g22.3%
Sugars 2.7 g
Protein 4 g8.4%
Vitamin A 22.4% Vitamin C 170.8%
Calcium 6.2% Iron 10.5%
*Based on a 2000 Calorie diet
1 Thoroughly drain the chestnuts and put in a shallow pan.
2 Cover the chestnuts with a mixture of butter, Season-All, savory, basil leaves and nutmeg.
3 If using fresh chestnuts, make a slit in skin.
4 Cover with water and boil for 25 minutes; cool and peel before using.
5 Bake in 325°Fahrenheit oven for 20 minutes, stirring once.
6 Pour in water, seasoned stock base and pepper to Brussels sprouts.
7 Cook for about 10 minutes or until tender; drain.
8 Gently toss chestnuts and Brussels sprouts together.
9 Serve hot.