Brussel Sprouts And Chestnuts
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Blanch brussel sprouts in boiling water 5 - 10 minutes; Run cold water over them.
Take chestnuts, with a sharp knife, make an X on the top of each one.
Brush each chestnut with oil; Bake for 20 minutes at 400 then shell.
Mix sprouts, chestnuts and seasoning; Season with salt and pepper and pour over broth.
Bake at 350 for 20 minutes (can extend); Remove from oven.
Pour liquid into pan and mix with cornstarch and water; Cook over medium heat until thickened.