Prep Time:

8 minutes
Cooking Time:
35 minutes
4 servings

2 cups Brussels sprouts, ends cut off
1/2 teaspoon salt
1/2 pound shelled chestnuts
1 cup chicken or vegetable stock
1 tablespoon olive oil


  1. Pre-heat oven to 350 degrees.
  2. In a medium sized sauce pan boil 2 inches of water.
  3. Add Brussels sprouts to boiling water with a pinch of sea salt.
  4. Boil for 5 minutes.
  5. Drain Brussels sprouts and add to a baking dish with chestnuts and stock.
  6. Sprinkle olive oil and salt on top.
  7. Bake uncovered for 20 minutes.

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