Name: 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; ⅓ cup dry white wine; ⅓ cup water; ¾ cup cooked, shelled, and halved chestnuts (about 3/4 pound in shells); 2 tablespoons chopped pecans; ¼ teaspoon salt; ¼ 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.

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Sautéed Brussels Sprouts with Chestnuts

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