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.
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 12 servings, about 1/2 cup each |
| 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 Directions
- 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.
Prepare through Step 1, cover and refrigerate for up to 8 hours.
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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 12 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 68 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 10 g | Dietary Fiber: | 3 g | Cholesterol: | 3 mg | |||
| Fat: | 3 g | Sodium: | 117 mg | Saturated Fat: | 1 g | |||
| Protein: | 2 g | Potassium: | 308 mg | Monounsaturated Fat: | 1 g | |||
| Nutrition Bonus: | Vitamin C (90% daily value), Vitamin A (15% dv) | |||||||
| Exchanges: | 1 vegetable, 1 fat | |||||||
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