Brussels Sprouts

By Ellie

12 Person

35 Minutes

68 Calories

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.

Ingredients

Freshly ground pepper to taste
½ tsp. salt
2 tsp. chopped fresh sage
¾ cup coarsely chopped chestnuts, (about 4 ounces; see Tip)
3 tbsp. reduced-sodium chicken broth
1 tbsp. extra-virgin olive oil
1 tbsp. butter
2 pounds Brussels sprouts, trimmed and halved

Method

01

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.
02

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.
03

Make-Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.
04

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.

Related Tags

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Brussels Sprouts

4.2

( By Ellie )

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.

01 Information

Grade easy
Serving 12 servings
Calorie 68 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Freshly ground pepper to taste

½ tsp. salt

2 tsp. chopped fresh sage

¾ cup coarsely chopped chestnuts, (about 4 ounces; see Tip)

3 tbsp. reduced-sodium chicken broth

1 tbsp. extra-virgin olive oil

1 tbsp. butter

2 pounds Brussels sprouts, trimmed and halved

03 Method

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.

Step 3

Make-Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.

Step 4

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.

04 Author