Roasted Brussels Sprouts with Chestnuts

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

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.