Roasted Brussels Sprouts with Chestnuts

Roasted Brussels Sprouts with Chestnuts Recipe
Becky Luigart-Stayner
Chestnuts, in season through February, are perennially associated with the holidays. Bottled chestnuts are a time-saver.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

December 2005
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