Prep and cook time: 30 minutes Serves 4
2 cups brussels sprouts, ends cut off
½ teaspoon salt
½ pound shelled chestnuts
1 cup chicken or vegetable stock
1 tablespoon avocado oil
Preheat oven to 350 degrees. In a medium-sized saucepan, boil 2 inches of water. Add brussels sprouts to boiling water along with a pinch of sea salt. Boil for 5 minutes; drain. Place brussels sprouts in a baking dish with chestnuts and stock. Sprinkle oil and salt on top. Bake uncovered for 20 minutes.
Suggestion: Try this with pecans.
