Directions:
- Bring first 3 ingredients to a boil in a 2-quart saucepan. Reduce heat, and simmer 1 hour or until chestnuts are soft, adding water as necessary to keep chestnuts covered. Drain, and cool. Break chestnuts in half.
- Trim brussels sprouts, and cut an x in stem ends.
- Cook brussels sprouts in boiling salted water to cover 8 to 10 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
- Brown pancetta in hot oil in a skillet; add chicken broth, and cook over low heat, stirring to loosen browned particles.
- Arrange chestnuts and brussels sprouts in a lightly greased 12-inch gratin dish or 11- by-7-inch baking dish. Pour broth mixture over top; sprinkle with breadcrumbs, and dot with butter.
- Bake at 375° for 25 minutes or until thoroughly bubbly and breadcrumbs are browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.77 Kcal (1711 kJ) | ||
| Calories from fat | 79.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 14% | |
|---|---|---|---|
| Cholesterol | 16.14mg | 5% | |
| Sodium | 271.07mg | 11% | |
| Potassium | 980.65mg | 21% | |
| Total Carbs | 63.39g | 21% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 9.93g | 20% | |
| Vitamin C | 131.5mg | 219% | |
| Iron | 2.5mg | 14% | |
| Calcium | 94.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 123.29 Kcal (516 kJ) | ||
| Calories from fat | 23.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 14% | |
|---|---|---|---|
| Cholesterol | 4.87mg | 5% | |
| Sodium | 81.76mg | 11% | |
| Potassium | 295.77mg | 21% | |
| Total Carbs | 19.12g | 21% | |
| Sugars | 0.99g | 13% | |
| Dietary Fiber | 1.43g | 19% | |
| Protein | 3g | 20% | |
| Vitamin C | 39.7mg | 219% | |
| Iron | 0.8mg | 14% | |
| Calcium | 28.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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