---------- Recipe via Meal-Master (tm) v7.04
  
       Title: Brussel Sprouts And Chestnuts
  Categories: Vegetables, Holiday
    Servings:  6
  
   1 1/2 lb Brussel sprouts
     1/2 lb Chestnuts
     1/2 ts Rosemary
     1/2 ts Tarragon
     1/2 ts Cumin
       1 c  Chicken broth
       1 T  Cornstarch
  
   Fat grams    per serving:              Approx. Cook Time: 40
      Blanche 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 400F. Then
   shell.   Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
   Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from
   oven. Pour liquid into pan and mix with cornstarch and water. Cook over
   medium heat till thickened. Pour over vegetables.
   
   Source: Neil’s Mom (Toronto Sun orig)
   posted by Anne MacLellan
  
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