Brussels Sprouts With Chestnuts and Sage
2 pounds Brussels sprouts – trimmed and halved
1 tablespoon butter
1 tablespoon oil, olive, extra virgin
3 tablespoons broth, chicken, less sodium
3/4 cup fresh chestnuts – coarsely chopped
2 teaspoons sage, fresh
1/2 teaspoon salt
pepper, black ground – to taste
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.
*Recipe and image courtesy of BetterEats.com, Everyday Health’s new food site.*