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Sautéed Brussels Sprouts with Chestnuts

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.