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Brussels Sprouts, Chestnuts & Sage Salad

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Submitted by happyzhangbo

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

YIELD

12 servings

PREP

10 min

COOK

8 min

READY

28 min

Ingredients

2 907.2
POUNDS G BRUSSELS SPROUTS
trimmed and halved
1 15
TABLESPOON ML BUTTER
1 15
TABLESPOON ML OLIVE OIL
3 45
TABLESPOONS ML CHICKEN BROTH, LOW SALT
¾ 177
CUP ML CHESTNUTS
coarsely chopped, about 4 ounces *
2 1E+1
TEASPOONS ML SAGE
freshly chopped *
½ 2.5
TEASPOON ML SALT
or to taste
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 48 44% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 301mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 12% Vitamin C 78%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 
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