Healthy Facts:
- Glucosinolates from Brussels sprouts activates enzymes that detoxes cells from cancer-causing substances
- Healthy fats from chestnuts help to control cholesterol while improving heart health
20 Min Cook Time |5 Min Prep Time | Serves 6 |175 Calories per Serving
Ingredients
- 1 pound Brussels sprouts
- 3 tablespoons unsalted butter
- 1/2 pound cooked chestnuts, sliced in half
- 1 dash salt
- 1 dash black pepper
What You Need
- Sharp pairing knife
- Cutting board
- Measuring spoons
- Large pot
- Large collander
- Large saute pan
How To Make It
- Rinse the Brussels sprouts and remove any shriveled outer leaves. Trim the woody bottom with a sharp knife and incise an “X” on the bottom. The “X” cut into the bottom of the sprouts helps the dense core cook evenly along with the leaves.
- Fill a large pot with salted water and bring the water to a boil over high heat. Add the Brussels sprouts, bring back to a boil, and cook for about 4 minutes, depending on the size of the sprouts. They should be slightly crisp and just beginning to yield to a knife tip. Drain and rinse with cold water to stop cooking. The sprouts may be held at this point for a few hours or placed in an airtight container and refrigerated overnight.
- Right before serving, melt the butter in a large saute pan and add the sprouts and chestnuts. Toss the mixture to coat it in butter and cook for a few minutes until the sprouts and chestnuts are heated through. Season generously with salt and pepper and serve.
