Brussels Sprouts with Chestnuts & Sage

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Brussels Sprouts with Chestnuts & Sage

Brussels Sprouts with Chestnuts & Sage

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.

Serves 12

Prep Time 35 min

Total Time 35 min.

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.


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