Brussels Sprouts, Chestnuts and Sage Salad

• 2 pounds brussels sprouts trimmed and halved
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 tablespoons chicken broth, low salt
• 3/4 cup chestnuts coarsely chopped, about 4 ounces
• 2 teaspoons sage freshly chopped
• 1/2 teaspoon salt or to taste
• 1 x black pepper

1. Bring a large saucepan of water to a boil.
2. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes.
3. Drain well.
4. Melt butter with oil and broth in a large skillet over medium heat.
5. Stir in Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.

brussels sprouts, butter, olive oil, chicken broth, chestnuts, sage freshly, salt, black pepper

Taken from recipeland.com/recipe/v/brussels-sprouts-chestnuts-sage-51116 (may not work)