Super-simple but just different enough for a special meal. Prepped mid-afternoon and kept at room temp til ready to bake. Served with rib roast (crusted with rosemary, thyme, shallot, garlic) for Christmas dinner.
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)
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Amount per serving
- Calories: 124
- Calories from fat: 32%
- Fat: 4.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.6g
- Protein: 3.6g
- Carbohydrate: 19.5g
- Fiber: 4.4g
- Cholesterol: 4mg
- Iron: 1.4mg
- Sodium: 149mg
- Calcium: 43mg
- 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.
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