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Easy Recipe for Healthy Brussels Sprouts

August 27, 2012

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Brussels sprouts are among the top fall produce, entering their peak growing season at the beginning of September. This versatile vegetable is cholesterol free, full of phytonutrients, and a good source of fiber, Vitamins A and C.

This recipe is ideal to transition your seasonal eating practices from the cooling foods of summer to a flavorful meal for fall!

Brussels Sprouts with Chestnuts

Prep Time: 8 minutes
Cooking Time: 35 minutes
Serves 4


  • 2 cups Brussels sprouts, ends cut off
  • ½ teaspoon salt
  • ½ pound shelled chestnuts*
  • 1 cup chicken or vegetable stock
  • 1 tablespoon olive oil


1. Pre-heat oven to 350 degrees.
2. In a medium sized saucepan, boil 2 inches of water.
3. Add Brussels sprouts to boiling water with a pinch of sea salt.
4. Boil for 5 minutes.
5. Drain Brussels sprouts and add to a baking dish with chestnuts and stock.
6. Sprinkle olive oil and salt on top.
7. Bake uncovered for 20 minutes.

*Feel free to substitute a different nut in this recipe. Sliced almonds or chopped walnuts would also be delicious.

For more ways to transition into fall, check out our Autumn Cleanse Guide!