Roasted Brussels Sprouts and Chestnuts

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Brussels sprouts are finest in winter. Trim and cut the sprouts up to a day ahead, then keep refrigerated in a zip-top plastic bag.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 124
Caloriesfromfat 32 %
Fat 4.4 g
Satfat 1.4 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 3.6 g
Carbohydrate 19.5 g
Fiber 4.4 g
Cholesterol 4 mg
Iron 1.4 mg
Sodium 149 mg
Calcium 43 mg

Ingredients

4 cups trimmed and quartered Brussels sprouts (about 1 1/2 pounds)
1 1/4 cups halved bottled chestnuts
4 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
Dash of ground red pepper
1 tablespoon butter

Preparation

1. Preheat oven to 400°.

2. Combine sprouts and chestnuts in a large bowl. Add oil, salt, and peppers; toss well to coat. Spread in a single layer on a jelly-roll pan.

3. Bake at 400° for 25 minutes or until sprouts are tender, stirring after 15 minutes. Remove from oven. Add butter to sprout mixture, tossing until butter melts.

Note:

Cheryl and Bill Jamison,

December 2008