Brussels Sprouts with Chestnuts, Pine Nuts & Sage


Brussels Sprouts with Walnuts, Pine Nuts & Sage
Recipe type: Lunch
Serves: 12
Adjust this recipe for fewer people. It's warm and delicious on a late fall or winter day.
  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoon extra-virgin olive oil
  • 3 tablespoons vegetable stock
  • ¾ cup coarsely chopped chestnuts, (about 4 ounces; see Tip)
  • ¼ cup pine nuts toasted lightly
  • 2 teaspoons chopped fresh sage
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  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. Heat oil and broth in a large skillet over medium heat. Add Brussels sprouts, walnuts, pine nuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.
  4. Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.
  5. Tip: 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.