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.