Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 12 servings, about 1/2 cup each
Total Time: 35 minutes
Prep Time: 35 minutes
To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 8 hours.
Chestnuts and Brussels sprouts are a classic pairthe toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.
- 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
- 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.
Per serving: 68 calories; 3 g fat (1 g saturated fat, 1g mono unsaturated fat); 3 mg cholesterol; 10 g carbohydrates; 2 g protein; 3 g fiber; 117 mg sodium; 308 mg potassium
Nutrtion Bonus: Vitamin C (90% daily value), Vitamin A (15% dv)
Exchanges: 1 vegetable, 1 fat
Carbohydrate Servings: 1/2
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- Low Sat Fat
- Low Cholesterol
- Low Sodium
- Heart Healthy
- Healthy Weight
- Seasons & Occassions
- New Year's
- Dish Type(s)
- Side Dishes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.