Brussels Sprouts with Chestnuts & Sage
Recipe from EatingWell

Chestnuts and Brussels sprouts are a classic pair--the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.


Brussels Sprouts with Chestnuts & Sage

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Ingredients
  • 2  pounds
    Brussels sprouts, trimmed and halved
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  • 1  tablespoon
    butter
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  • 1  tablespoon
    extra-virgin olive oil
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  • 3  tablespoons
    reduced-sodium chicken broth
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  • 3/4  cup
    coarsely chopped chestnuts, (about 4 ounces; see Tip)
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  • 2  teaspoons
    chopped fresh sage
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  • 1/2  teaspoon
    salt
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  •  
    Freshly ground pepper to taste
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Directions
1.
Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.
2.
Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Tips:
You don't need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.

Nutrition information
Calories 68, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 3 mg, Sodium 117 mg, Carbohydrate 10 g, Fiber 3 g, Protein 2 g, Potassium 308 mg. Daily Values: Vitamin A 15%, Vitamin C 90%. Exchanges: Vegetable 1,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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