Yield: 12 servings, about 1/2 cup each
Prep Time: 35 minutes
Total Time: 35 minutes
To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 8 hours.
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.
- 2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons reduced-sodium chicken broth
- 3/4 cup coarsely chopped chestnuts (about 4 ounces; see Tip)
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 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.
- 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.
Recipe Tips & Notes:
- Tip: 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.
Per serving: 68 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 2 g protein; 3 g fiber; 123 mg sodium; 311 mg potassium
Nutrition Bonus: Vitamin C (90% dv)
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1 fat