Tested till perfect Brussels Sprouts with Chestnuts and Marsala
Brussels Sprouts with Chestnuts and Marsala
Photography by Matthew Kimura

Brussels Sprouts with Chestnuts and Marsala

This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 2 lb 2lbBrussels sproutBrussels sprouts, trimmed and halved
  • 3 tbsp 3tbspbutter
  • 1 cup 1cupvacuum-packed or rinsed canned whole chestnutchestnuts, broken into pieces
  • 1/3 cup 1/3cupdry Marsala wine
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes; drain. (Make-ahead: Chill in ice water; drain and pat dry. Refrigerate in airtight container for up to 24 hours.)

In Dutch oven, melt butter over medium-high heat; add brussels sprouts, chestnuts, Marsala, salt and pepper, tossing to coat. Boil until heated through and liquid is reduced by half, about 6 minutes.

Nutritional Information Per each of 10 servings: about

cal 110 pro 3g total fat 4g sat. fat 2g
carb 16g fibre 5g chol 9mg sodium 312mg

% RDI:

calcium 3 iron 9 vit A 9 vit C 98
folate 29
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