Sprouts And Chestnuts Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Brussels sprouts1 1⁄2 Pound (750 Gram)
 Lemon rind strip1
 Unsalted butter50 Milliliter (1/4 Cup)
 Chestnuts16 , peeled and cooked
 Nutmeg1 Pinch
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 990 Calories from Fat 402

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 26.8 g133.8%

Trans Fat 0 g

Cholesterol 107.5 mg35.8%

Sodium 575.8 mg24%

Total Carbohydrates 134 g44.7%

Dietary Fiber 34 g135.9%

Sugars 29.9 g

Protein 28 g55.9%

Vitamin A 127.7% Vitamin C 985.5%

Calcium 31.3% Iron 53.6%

*Based on a 2000 Calorie diet


Cut X in base of each brussels sprout.
In large saucepan of boiling water, cook brussels sprouts and lemon rind over medium heat, partially covered, for 5 to 7 minutes or until tender crisp.
Drain and transfer to plate, discarding lemon rind; keep warm.
In same saucepan, melt butter over medium low heat; cook chestnuts for 5 minutes or until golden.
Return brussels sprouts to pan; season with nutmeg, salt and pepper to taste.
Cover and cook for 3 minutes or until brussels sprouts are heated through, shaking pan occasionally to prevent browning.