Healthy Recipes - Brussels Sprouts with Chestnuts & Sage

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Brussels Sprouts with Chestnuts & Sage

Kathy Kingsley

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.

Servings: 12 servings, about 1/2 cup each
Total Time: 35 minutes
Ease of Preparation: Easy
Health: High Fiber, Diabetes Appropriate, Healthy Weight, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie, Low Sodium

Ingredients:

Brussels Sprouts with Chestnuts & Sage
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

Steps:

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.

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: (Per serving)

Calories - 68
Carbohydrates - 10
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 2
Cholesterol - 3
Dietary Fiber - 3
Potassium - 308
Sodium - 117
Nutrition Bonus - Vitamin C (90 daily value), Vitamin A (15 dv)

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.

Related Links:

• Green Bean Casserole
• More Healthy Thanksgiving Sides

EatingWell

This news arrived on: 11/17/2009

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