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.

Makes 12 servings, about 1/2 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 68 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 117 mg sodium; 308 mg potassium.
Nutrition bonus: Vitamin C (90% daily value), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

TIP: 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.

MAKE AHEAD TIP: Prepare through Step 1, cover and refrigerate for up to 8 hours.

If you like brussels sprouts, you'll like this combo - chestnuts mean a special holiday. While my husband gets the turkey on the table and wine open, these can be done at the last minute.

Laura, Fort Washington, PA