Healthy recipe: Brussels sprouts with chestnuts & sage
Published on November 21, 2012
Updated on February 13, 2018
Yield: 12 servings, about 1/2 cup each
Servings: 12
Prep Time: 35 minutes
Total Time: 35 minutes
To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 8 hours.
Recipe Description:
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.
Recipe Ingredients:
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
Recipe Steps:
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.
Recipe Nutrition:
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
1 Comment
Patrick Del Rosario
This is really nutritious.It can be served as side dish or main course.
1 Comment
Patrick Del Rosario
This is really nutritious.It can be served as side dish or main course.