• Liz Talley - Urban Graze

Brussels Sprouts with Fresh Sage and Chestnuts

This yummy recipe combines some of our most nostalgic holiday flavors.

2 T. dried currants

Olive oil

6-8 fresh sage leaves

Salt and pepper

1/2 lb. small Brussels sprouts

1/3 c. peeled, cooked chestnuts (most stores carry them precooked)

Put currants in a small bowl, and pour in enough boiling water to just cover them. Set aside.

Heat 2 tsp. olive oil in a skillet, add the sage, and saute over medium-high heat for 1-2 minutes, turning once so that both sides are crisp. Place leaves onto paper towels, and sprinkle with salt.

Add another 1-2 tsp. olive oil to the skillet, then add Brussels sprouts (cut side down) and chestnuts. Season with salt and pepper. Saute 3-4 minutes, until bottoms are golden brown. Shake pan occasionally to keep Brussels sprouts and chestnuts from sticking.

Toss in drained currants and crumbled sautéed sage. Season as needed with additional salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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