Ingredients
- 3 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon extra-virgin olive oil
- 5 tablespoons chicken broth
- 3/4 cup coarsely chopped chestnuts
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Directions
- 1. 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.
- 2. Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts and chestnuts and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper.
Brussels Sprouts with Chestnuts
