Brussel Sprouts and Chestnuts

Makes: 4 Servings     
Preparation: 10mns
Total time: 35mns

Benefits: 
Did you know that the Ancient Greeks deemed the chestnut superior to almonds, hazelnuts and walnuts? Chestnuts are high in vitamin C, minerals, such as potassium, copper and magnesium, amino acids and antioxidants. They also contain high levels of essential fatty acids, including linoleic acid, which are beneficial to cardiovascular health. Brussel Sprouts, Like all cruciferous vegetables are very high in fiber and also particularly rich in vitamin C, an anti-cancer agent. 

Ingredients: 
½ pound Brussels sprouts, ends cut off 
½ teaspoon salt
½ pound shelled chestnuts
1 cup chicken or vegetable stock
1 tablespoon olive oil

Directions: 
Pre-heat oven to 350F (175C) 

1. In a medium sized sauce pan boil 2 inches of water.
2. Add Brussels sprouts to boiling water with a pinch of sea salt.
3. Boil for 5 minutes.
4. Drain Brussels sprouts and add to a baking dish with chestnuts and stock.
5. Sprinkle olive oil and salt on top.
6. Bake uncovered for 20 minutes.