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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, November/December 2007




Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: 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.

Nutrition Facts

68 calories; protein 2.4g 5% DV; carbohydrates 9.9g 3% DV; exchange other carbs 0.5; dietary fiber 2.9g 12% DV; sugars 2.4g; fat 2.7g 4% DV; saturated fat 0.9g 5% DV; cholesterol 2.5mg 1% DV; vitamin a iu 673.2IU 14% DV; vitamin c 54.9mg 92% DV; folate 55.1mcg 14% DV; calcium 33.2mg 3% DV; iron 1.1mg 6% DV; magnesium 19.6mg 7% DV; potassium 311.4mg 9% DV; sodium 123.3mg 5% DV; thiamin 0.1mg 11% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Substituted pecans for chestnuts and rubbed sage for fresh sage. Really good way to use brussel sprouts and fast too! Read More
Rating: 5 stars
Elegant and easy if you use prepared chestnuts. Read More