Brussels Sprouts with Chestnuts and Sage


  • 2 Pounds  Brussels sprouts, trimmed and halved
  • 1 Tablespoon  unsalted butter
  • 1 Tablespoon  extra-virgin olive oil
  • 3 Tablespoons  low-sodium chicken broth
  • 3/4 Cups  fresh chestnuts, chopped coarsely
  • 2 Teaspoons  fresh sage
  • 1/2 Teaspoon  salt
  •    Freshly ground black pepper, to taste

Here's a quick side dish that's healthy and easy to prepare. Chestnuts and sage bring winter flavors to a fall favorite. Enjoy!


Bring a large saucepan of water to a boil over high heat. Add the Brussels sprouts and cook until bright green and just tender, 6-8 minutes. Drain well.

Melt the butter with the oil and broth in a large skillet over medium heat. Add the Brussels sprouts, chestnuts, and sage and cook, stirring often, until heated through, 2-4 minutes. Season with the salt and pepper, to taste. Serve warm or at room temperature.

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