3/4 cup (1/2 x 1 1/2-inch) julienne-cut red bell pepper
3 tablespoons extravirgin olive oil
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
3 pounds Brussels sprouts, trimmed and halved (about 10 cups)
8 garlic cloves, thinly sliced
1 (8.5-ounce) bottle chestnuts, coarsely chopped
How to Make It
Preheat oven to 400°.
Combine first 8 ingredients in a large bowl, tossing to coat. Spread onto a large roasting pan coated with cooking spray. Bake at 400° for 25 minutes, stirring occasionally. Add chestnuts; stir well. Bake 8 minutes or until vegetables are tender. Serve immediately.