Italian Brussels Sprouts12-15 fresh chestnuts 1 teaspoon extra virgin olive oil 2 cloves garlic, minced 2 pounds of Brussels sprouts, trimmed Juice and grated zest of 1 lemon 2 cups vegetable broth or vegetable stock (no added salt) Make a slit in the flat side of each chestnut. Cook in boiling water over high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them warm, and set aside 10 minutes. Peel off both the hard outer shell and the inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook, stirring to combine. Add chestnuts and broth, cover and simmer over low heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes. Remove from heat and drain well if any liquid remains. Stir in lemon juice and zest and transfer to a serving bowl, serve warm. To learn more about our fitness boot camps offered to residents in the Broomfield, Westminster, Thornton, and Erie area — fill out the form on the top right of this page and a representative will get back to you soon. Or go to: Or simply call us at: 303-920-9747.

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