Sautéed Brussels Sprouts with Chestnuts

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5 servings (serving size: 1 cup)


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1 teaspoon margarine
2 tablespoons minced shallots
1 garlic clove, minced
1 pound Brussels sprouts, trimmed and quartered
1/3 cup dry white wine
1/3 cup water
3/4 cup cooked, shelled, and halved chestnuts (about 3/4 pound in shells)
2 tablespoons chopped pecans
1/4 teaspoon salt
1/4 teaspoon pepper


Melt margarine in a nonstick skillet over medium heat. Add shallots and garlic; sauté 2 minutes. Add sprouts; sauté 3 minutes. Add wine and water; bring to a boil. Cover; reduce heat. Simmer 10 minutes. Uncover; cook over medium heat 1 minute or until most of liquid is absorbed. Stir in remaining ingredients.

Created date

October 2003

Nutritional Information

Calories 117
Caloriesfromfat 27 %
Fat 3.5 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 4 g
Carbohydrate 19.7 g
Fiber 6.6 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 151 mg
Calcium 50 mg