Ingredients Jump to Instructions ↓

  1. 2 pounds Brussels sprouts, trimmed and halved

  2. 1 tablespoon butter

  3. 1 tablespoon extra-virgin olive oil

  4. 3 tablespoons reduced-sodium chicken broth

  5. 3/4 cup coarsely chopped chestnuts, (about 4 ounces; see Tip)

  6. 2 teaspoons chopped fresh sage

  7. 1/2 teaspoon salt Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  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. 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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