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Christmas Brussels Sprouts With Chestnuts

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


  • 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

  1. 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.
  2. 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.
  3. 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.

Frances Masters

Frances Masters is a BACP accredited psychotherapist with over 30,000 client hours of experience. Follow her @fusioncoachuk, or visit The Integrated Coaching Academy for details about up coming training.