Brussels Sprouts, Chestnuts & Sage Salad

Directions

Bring a large saucepan of water to a boil.

Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes.

Drain well.

Melt butter with oil and broth in a large skillet over medium heat.

Stir in Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes.

Season with salt and pepper to taste.

Serve warm or at room temperature.