Name: Roasted Brussels Sprouts and Chestnuts
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients: 4 cups trimmed and quartered Brussels sprouts (about 1 1/2 pounds); 1 ¼ cups halved bottled chestnuts; 4 teaspoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon coarsely ground black pepper; Dash of ground red pepper; 1 tablespoon butter

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carolfitz

12/25/2010

Super-simple but just different enough for a special meal. Prepped mid-afternoon and kept at room temp til ready to bake. Served with rib roast (crusted with rosemary, thyme, shallot, garlic) for Christmas dinner.

TeresaMichelsen

03/05/2010

I really enjoyed this flavor of this dish and it was very easy to make. A nice change from the usual roasted winter vegetables.

alithurbs

01/08/2009

Prepared this for Christmas dinner and the family (meat-eaters, vegetarians, celiacs, and veggie phobes alike) loved it.

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Roasted Brussels Sprouts and Chestnuts

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