Brussels Sprouts and Chestnuts
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INGREDIENTS 1-1/2 pounds Brussels Sprouts
1/2 pound chestnuts
1/2 teaspoon rosemary
1/2 teaspoon tarragon
1/2 teaspoon cumin
1 cup chicken broth
1 teaspoon cornstarchBlanch Brussels Sprouts in boiling salted water, 5 to 10 minutes. Run cold water over them.
Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400 degrees. Then shell.
Mix sprouts, chestnuts and seasonings. Season with salt and pepper. Pour broth over. Bake at 350 degrees for 20 minutes, may be more. Remove from oven.
Pour liquid into small saucepan; and mix cornstarch and water. Cook over medium heat until thickened. Pour over vegetables.