Roasted Brussels Sprouts with Chestnuts

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

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 28%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 21.6g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 272mg
  • Calcium: 60mg


  • 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


  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.
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