Brussels Sprouts with Chestnuts & Sage

Brussle sprouts


2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons chopped fresh sage
3 tablespoons or vegetable broth
3/4 cup coarsely chopped chestnuts – you can use pecans as a substitute
1/2 teaspoon salt
Freshly ground pepper to taste

  1. Use small or large culinary basket or place them in Wok MED – Click – LOW
  2. Melt butter with oil and broth in a 12” gourmet skillet or wok over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.



1 stalk, about 1-2 lbs Brussels sprouts             maple syrup to taste

Preheat oven to 400 degrees. Cut the Brussels sprouts into quarters, Put into an oven safe pan and toss with some olive oil or palm oil. Check if they are ready around 35 minutes. Drizzle with maple syrup and let them continue to bake

SALADMASTER Version: Tenderize Brussels sprouts in a 5 qt roaster with the inset until tender.    Drizzle with maple syrup