October 23, 2018
Brussel Sprouts Rage

Brussels Sprouts with Chestnuts

by Berkeley Wellness  

Brussels sprouts, in addition to looking like mini heads of cabbage, are in the cabbage family, making them cruciferous vegetables. The earthy, cabbage-y flavor of sprouts is nicely complemented by chestnuts. If you’re not up for cooking and peeling chestnuts, look for cans or packages of whole cooked chestnuts. Thyme is a sweet yet savory herbal underscore for the dish.


  • 6 cups Brussels sprouts
  • 2 teaspoons olive oil
  • ¼ cup minced onion
  • 1 clove garlic, minced
  • ½ cup cooked chestnuts or canned
  • ¼ teaspoon salt
  • ½ teaspoon thyme
  • ¼ teaspoon pepper


1. Remove the very bottom of the stem ends of the Brussels sprouts. Cut each sprout in half through the core. In a vegetable steamer, steam the Brussels sprouts for 3 minutes.

2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring, until the onion is soft, about 5 minutes.

3. Add the Brussels sprouts, chestnuts, salt, thyme, and pepper, and cook, stirring frequently, until the Brussels sprouts are fork-tender and golden, 5 to 7 minutes; add a couple of tablespoons of water if the pan seems too dry.

Makes 4 servings.

Nutrition per serving: 120 calories, 3g total fat (1g saturated), 5g dietary fiber, 22g carbohydrate, 4g protein, 180mg sodium.

A good source of: fiber, folate, indoles, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E.

Also see 8 Recipe Ideas for Cabbage.