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 Cooking Light

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Nutritional Information

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

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. 1. Preheat oven to 400°.
  2. 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. 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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