1 Tbsp butter
1 Tbsp extra virgin olive oil
3 Tbsp reduced-sodium chicken broth
¾ cup coarsely chopped chestnuts (about 4 ounces; see Tip)
2 tsp chopped fresh sage
½ tsp salt
freshly ground pepper to taste
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.
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.
To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 8 hours.
Provided by: EatingWell
Per Single Serving / Serves 12 Total
- Calories 68 5%
- Calories from fat 27 1%
- Total Fat 3gm 5%
- Sodium 123mg 12%
- Total Carbohydrates 10gm
- Fiber 3gm
- Protein 2gm
- Cholesterol 3mg 3%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.