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Roasted Brussels Sprouts and Chestnuts

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: about 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.