Glazed Brussels Sprouts & Chestnuts
Don't wait for a holiday to enjoy this festive dish. Cruciferous vegetables like Brussels sprouts are loaded with anti-cancer compounds. "I'll have seconds, thank you!"
1 cup prepared chestnuts (freshly roasted* or canned)
4 cups fresh Brussels sprouts, cleaned and cut in half
1/3 cup brown rice or maple syrup
1/3 cup olive oil
1/4 to 1/2 tsp. sea salt
1/8 tsp. ground nutmeg or black pepper
1 Tbsp. lemon juice
1 tsp. fresh lemon zest
Preheat oven to 350° F. In a large pot, bring a few inches of water and a pinch of sea salt to a boil. If using canned chestnuts, drain and set aside. Drop brussel sprouts in boiling water. Remove with slotted spoon when they are brightly colored and fork tender. Drain and rinse under cold water.
In a small bowl, whisk together the maple syrup, olive oil, sea salt, nutmeg or black pepper, lemon juice and lemon zest. Drizzle over brussel sprouts and toss to coat. Transfer to baking pan, cover and bake at 350° F for 30 minutes. Uncover and bake 10 more minutes. Serve hot.
* To roast chestnuts: Preheat oven to 350° F. Score shells with a paring knife, making a small cross on each one. Spread on a cookie sheet and roast for 10 minutes or until shell and skin can be removed. Remove hulls and set aside to use.
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