Instructions: To roast chestnuts: With a small paring knife, mark an X on the rounded side of the chestnut. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.

Trim each sprout by cutting a little piece off the bottom. Then with a small paring knife, make an X in the top of the sprout. Repeat with all sprouts. In a steamer over 2 inches of boiling water, steam the sprouts, covered, for about 10 minutes.

Remove the steamed sprouts from the pot. Let cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts.

Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake in a preheated 350 degree oven for 15 minutes, until oranges are soft.

This recipe yields 6 servings.

Serving size: 1/2 cup.

Comments: Although brussels sprouts are often included in holiday menus, this fiber-rich vegetable deserves to be included in meals all winter long.

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