Brussels Sprouts With Chestnuts and Sage

Kathy Farrell-Kingsley/ Photo credit: Eating Well Magazine

12 Servings (easy to half this recipe!)

Ingredients

• 2 pounds 2 pounds Brussels sprouts, trimmed and halved 
• 1 tablespoon vegan butter
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons vegetable broth
• 3/4 cup coarsely chopped chestnuts *You don’t need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.
• 2 teaspoons chopped fresh sage
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper to taste

Instructions

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