Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 3 tablespoon 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
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 68
- Carbohydrates: 10g
- Fat: 3g
- Protein: 2g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 3mg
- Potassium: 308mg
- Sodium: 117mg
- Exchanges: 1 vegetable, 1 fat
- Carbohydrate Servings: 1/2