Brussels Sprouts, Chestnuts & Sage Salad
Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!
Yield
12 servingsPrep
10 minCook
8 minReady
28 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
brussels sprouts
trimmed and halved |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 3 | tablespoons |
chicken broth, low salt
|
|
| ¾ | cup |
chestnuts
coarsely chopped, about 4 ounces |
*
|
| 2 | teaspoons |
sage
freshly chopped |
*
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
brussels sprouts
trimmed and halved |
|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 45 | ml |
chicken broth, low salt
|
|
| 177 | ml |
chestnuts
coarsely chopped, about 4 ounces |
*
|
| 1E+1 | ml |
sage
freshly chopped |
*
|
| 2.5 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
|
*
|
Directions
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.
Stir in Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes.
Season with salt and pepper to taste.
Serve warm or at room temperature.
