Roasted Brussels Sprouts and Chestnuts

Roasted Brussels Sprouts and Chestnuts Recipe
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.


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

Recipe from

Cooking Light

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


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


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.

Cheryl and Bill Jamison,

Cooking Light

December 2008
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