Brussels Sprouts with Chestnuts & Sage

Serves 12

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.

Ingredients:

• 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

Directions:

1. Bring a large saucepan of water to a boil.
2. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes.
3. Drain well.
4. Melt butter with oil and broth in a large skillet over medium heat.
5. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes.
6. Season with salt and pepper.
7. Serve warm or at room temperature..