Brussels Sprouts and Chestnuts

Brussels Sprouts are a wonderful Christmas vegetable. Too often, however, they are over-boiled and end up gray and mushy. They should be green and crisp, marking a wonderful contrast to the softer and sweeter chestnuts. Glaze with a little broth and, if you're feeling indulgent, a small amount of butter, and your memories of soggy Brussels sprouts will hopefully fade.

Ingredients:

• 3/4 pound chestnuts
• 1 1/2 pounds Brussels Sprouts
• 2 tbsp fat free, reduced sodium chicken broth
• 1 tbsp unsalted butter
• Ground black pepper to taste

Preparation:

Preheat oven to 425 degrees.

Mark chestnuts with an X on flat side and place them on a baking sheet; roast for 25-30 minutes, until tender. While still hot, remove shells and skin.

Trim Brussels sprouts and mark an X on the underside. Place in a large pot of boiling water and cook until just tender, about 8 minutes. Drain. Return to heat, add broth, butter and peeled chestnuts; cook for 1 minute and toss to coat. Season with freshly ground black pepper. Serves 4-6 as a holiday side dish.

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