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Brussels Sprouts, Chestnuts & Sage Salad

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Recipe

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
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds brussels sprouts
trimmed and halved
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1 tablespoon butter
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1 tablespoon olive oil
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3 tablespoons chicken broth, low salt
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¾ cup chestnuts
coarsely chopped, about 4 ounces
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2 teaspoons sage
freshly chopped
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½ teaspoon salt
or to taste
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
907.2 g brussels sprouts
trimmed and halved
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15 ml butter
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15 ml olive oil
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45 ml chicken broth, low salt
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177 ml chestnuts
coarsely chopped, about 4 ounces
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1E+1 ml sage
freshly chopped
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2.5 ml salt
or to taste
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1 x black pepper
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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 4844% 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?
 

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