Brussels Sprouts And Chestnuts from Healthy Diabetic Recipes

Brussels Sprouts And Chestnuts Recipe

Recipe Ingredients:

1 cup whole roasted chestnuts
= (or peeled chestnuts packed in water)
3 cups brussels sprouts
1 orange, peeled, and
separated into sections
1/2 cup low-fat low-sodium chicken broth
1 tbsp canola oil
Salt, to taste
Freshly-ground black pepper, to taste

Recipe Instructions:

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 minutes or until soft. Let cool. 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 minutes.

Remove the steamed sprouts from the pot. Let 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.

Add 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 minutes, until oranges are soft.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch, 1 Vegetable, 1/2 Monunsaturated Fat.

Nutrition Facts: Calories 126; Calories from Fat 29; Total Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 50mg; Carbohydrates 23g; Dietary Fiber 4g; Sugars 8g; Protein 4g.

Comments: Although brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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