Brussels Sprouts with Chestnuts and Sage

2 pounds Brussels sprouts, trimmed and halved

1 tablespoon butter

1 tablespoon extra-virgin olive oil

3 tablespoons reduced-sodium chicken broth or water

¾ cup (about 4 ounces) coarsely chopped cooked chestnuts, see note

2 teaspoons chopped fresh sage

½ teaspoon salt

Freshly ground pepper to taste

Bring a large saucepan of water to a boil. Add brussels sprouts and cook until bright green and just tender, 6-8 minutes. Drain well.

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

Serves 12; about ½ cup each.

Cook's note: Cooked and peeled chestnuts are available in jars at this time of year. Or if you have fresh chestnuts, prepare as follows: Using a sharp knife, score a cross on the flat side of each chestnut. Dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Using a slotted spoon, remove the chestnuts and peel away shells and inner brown skins. If chestnuts are difficult to peel, return them to boiling water for a few seconds. Place the peeled chestnuts in a large saucepan and add enough boiling water to cover. Simmer, covered, until tender, 30-45 minutes. Drain and refresh with cold water.

Nutrition values per serving: 68 calories, 3 g fat (1 g saturated), 10 g carbohydrates, 3 g fiber, 2 g protein, 3 mg cholesterol, 117 mg sodium.

"EatingWell In Season" (2009 The Countryman Press)