Recipe: Brussels Sprouts with Chestnuts

Brussels Sprouts with Chestnuts
rec.food.cooking/Alan Boles/1999

2 1/2 lb brussels sprouts
1 (10-ounce) can chestnuts
1/2 cup canned chicken broth, low-sodium
1 tsp salt, to taste
2 tsp orange zest, chopped
2 tbsp honey

Preheat oven to 350 degrees F (175 degrees C). Trim the Brussel sprout ends, then score, cutting 1/4 to 1/2-inch deep. This will help the vegetables cook more evenly.

Drain canned chestnuts, reserving the liquid. Spread chestnuts on a sheet pan and bake until toasted, about 20 minutes.

Combine Brussel sprouts, broth, salt and the chestnut liquid in a sauce pot. Place over medium heat; cover and steam until sprouts are tender and bright green, about 15 minutes. Remove the sprouts when cooked. Add orange zest to the pot and reduce liquid to a syrup and reserve.

When the chestnuts are done, combine them with the honey and reduced liquid. Add the cooked brussels sprouts; toss gently. Adjust seasoning as desired.