Chestnuts with Brussels Sprouts
(trimmed, cut in half)
Chestnuts, raw, peeled
Extra virgin olive oil
Use a paring knife to score each chestnut.
Arrange chestnuts in a single layer in a large skillet. Toast over a medium flame for 5 to 10 minutes, until shell begins to curl away from nut.
Remove from heat, partially cool, then peel and discard shells.
In a large skillet, warm oil over medium heat and add brussels sprouts and garlic. Sauté sprouts 5 to 10 minutes, covered, stirring now and then, until lightly browned.
Add chestnuts to skillet and cook covered additional 10 minutes, stirring occasionally until sprouts are very brown.
Stir in salt, sauté an additional 2-3 minutes.
Calories from fat
Calories from saturated fat
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada