Title: Brussel sprouts and chestnuts
 Categories: Vegetables, Christmas
      Yield: 6 servings
 
  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 ts 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. Neil's mom's recipe, originally from the Sun