Brussels Sprouts with Chestnuts and Marsala

Brussels Sprouts with Chestnuts and Marsala 150 Author: Canadian Living Credits: Brussels Sprouts with Chestnuts and Marsala 150

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

  • Portion size 10 servings

Ingredients

  • 2 lbs Brussels sprouts trimmed and halved
  • 3 tablespoons butter
  • 1 cup vacuum-packed or rinsed canned whole chestnut broken into pieces
  • 1/3 cup dry Marsala wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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 facts Per each of 10 servings: about

  • Sodium 312 mg
  • Protein 3 g
  • Calories 110.0
  • Total fat 4 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 98.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Brussels Sprouts with Chestnuts and Marsala