Brussels Sprouts with Chestnuts

Brussels sprouts, in addition to looking like mini heads of cabbage, are in the cabbage family, making them cruciferous vegetables. The earthy, cabbage-y flavor of sprouts is nicely complemented by chestnuts. If you’re not up for cooking and peeling chestnuts, look for cans of whole cooked chestnuts. Thyme is a sweet yet savory herbal underscore for the dish.

6 cups Brussels sprouts
2 teaspoons olive oil
1/4 cup minced onion
1 clove garlic, minced
1/2 cup cooked chestnuts or canned
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper

1 Remove the very bottom of the stem ends of the Brussels sprouts. Cut each sprout in half through the core. In a vegetable steamer, steam the Brussels sprouts for 3 minutes.
2 Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring, until the onion is soft, about 5 minutes.
3 Add the Brussels sprouts, chestnuts, salt, thyme, and pepper, and cook, stirring frequently, until the Brussels sprouts are fork-tender and golden, 5 to 7 minutes; add a couple of tablespoons of water if the pan seems too dry. Makes 4 servings

Makes 4 servings.
Per serving: 122 calories, 3.4g total fat (0.5g saturated), 0mg cholesterol, 5g dietary fiber, 22g carbohydrate, 4g protein, 322mg sodium.