FROSTED BRUSSELS SPROUTS FOR SUPPER

Brrr! Time to pick a few handfuls of Brussels Sprouts from the kitchen garden.  They’ll taste good with a cup of roasted chestnuts and a light maple syrup glaze for supper. I’ll clean, halve and steam the sprouts for just a few minutes, then combine them in a shallow pan with the chestnuts, a little lemon juice and zest and a drizzle of maple syrup. Cover and roast in a 350 oven for 30 minutes, then uncover for 10 more minutes.  Delicious with brown rice, winter squash and a cup of hot soup.

Loaded with multiple nutrients, phyto-chemicals and fiber, their health benefits are legendary.  Among them, Brussels Sprouts will boost your immune system to ward off winter ills.  They can be boiled, steamed, broiled and roasted. Add them to soups, stews and salads or serve them plain. No oil needed. Chestnuts add fat-free sweetness and mild nutty flavor.  Enjoy!