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Name: Roasted Chestnuts And Brussels Sprouts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Minced fresh herbs; Salt to taste; 4 tb Unsalted butter; 1 1/2 lb Brussels sprouts; trimmed; 2 lb Chestnuts; 2 tb Shallots minced; Black Pepper freshly ground

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INGREDIENTS

1/4 c Minced fresh herbs
Salt ; to taste
4 tb Unsalted butter
1 1/2 lb Brussels sprouts; trimmed
2 lb Chestnuts
2 tb Shallots ; minced
Black Pepper ; freshly ground

INSTRUCTIONS

Preheat oven to 400 degrees. With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts. In a large skillet set over moderately-high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through. This recipe yields 8 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B26 broadcast 11-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Michael Lomonaco

NOTES

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Roasted Chestnuts And Brussels Sprouts

1/4 c Minced fresh herbs
 Salt to taste
4 tb Unsalted butter
1 1/2 lb Brussels sprouts; trimmed
2 lb Chestnuts
2 tb Shallots minced
 Black Pepper freshly ground

Preheat oven to 400 degrees. With a sharp knife, score each chestnut  1/4-inch deep all around. Arrange them in one layer in a baking pan and  roast for 20 minutes, or until shells have just opened. Peel off both  layers of skin with a knife while the nuts are still hot. In a large  saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15  minutes, or until tender. Drain and refresh with cold water. Then thinly  slice the cooled Brussels sprouts. In a large skillet set over  moderately-high heat, melt the butter, add the shallots and cook, stirring,  2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper,  and saute for 2 to 3 minutes, or until heated through. This recipe yields 8  servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B26 broadcast 11-19-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-30-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 8 servings

Calories: 551
Calories from Fat: 334 (61%)

Amt Per Serving		% DV

	Total Fat 37.1g	49 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 2.3g
Cholesterol 91.6mg		28 %
Sodium 8.7mg		0 %
Potassium 615.1mg		16 %
Total Carbohydrate 52.5g		15 %
	Dietary Fiber 9.2g	37 %
	Sugars, other 43.3g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 551

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