Brussels Sprouts with Chestnuts
|Canned chestnuts/1/2 pound fresh chestnuts||1 1⁄2 Cup (24 tbs)|
|Melted butter||2 Tablespoon|
|Season all||1⁄2 Teaspoon|
|Basil leaves||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Chicken seasoned stock base||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Brussels sprouts/Frozen brussels sprouts - 1 package||1 Pint|
1 Thoroughly drain the chestnuts and put in a shallow pan.
2 Cover the chestnuts with a mixture of butter, Season-All, savory, basil leaves and nutmeg.
3 If using fresh chestnuts, make a slit in skin.
4 Cover with water and boil for 25 minutes; cool and peel before using.
5 Bake in 325°Fahrenheit oven for 20 minutes, stirring once.
6 Pour in water, seasoned stock base and pepper to Brussels sprouts.
7 Cook for about 10 minutes or until tender; drain.
8 Gently toss chestnuts and Brussels sprouts together.
9 Serve hot.