This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
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
- Folate 29.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 98.0
