Here's a delicious, healthier Thanksgiving side-dish recipe I think you'll enjoy!

Servings: 10 Prep Time: 30 minutes Serving Size: 1 cup Cook Time: 20 minutes


• 1/3 cup olive oil
• 2 1/4 pounds brussels sprouts, halved lengthwise
• Salt and freshly ground pepper
• 1/2 stick butter, softened
• 1 tablespoon brown sugar
• 1/4 cup grade A pure maple syrup
• 1 1/2 tablespoons cider vinegar
• 1 cup roasted chestnuts, chopped

Nutrition Profile

Calories: 153

Fat: 5g Protein: 4g Carbs: 28g Fiber: 5g Sugar: 8g

Cholesterol: 38mg Sodium: 87mg


Walnuts or pistachios go well with this recipe too (in lieu of chestnuts)!


1. Heat 1/4 cup of the olive oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes.

2. Add the butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted.

3. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and remaining olive oil and cook until hot.

4. Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve. Enjoy!