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Roasted Brussels Sprouts with Chestnuts

Becky Luigart-Stayner
Yield 12 servings (serving size: about 2/3 cup)
Chestnuts, in season through February, are perennially associated with the holidays. Bottled chestnuts are a time-saver.

Ingredients

  • 1 1/2 cups thinly sliced onion
  • 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
  • Cooking spray
  • 1 (8.5-ounce) bottle chestnuts, coarsely chopped

Nutrition Information

  • calories 129
  • caloriesfromfat 28 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 21.6 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 272 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.