Roasted Brussels Sprouts and Chestnuts

3 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: about 1/2 cup)
By Cheryl and Bill Jamison
December 2008
RECIPE BY Cooking Light

Brussels sprouts are finest in winter. Trim and cut the sprouts up to a day ahead, then keep refrigerated in a zip-top plastic bag.

Ingredients

  • 4 cups trimmed and quartered Brussels sprouts (about 1 1/2 pounds)
  • 1 1/4 cups halved bottled chestnuts
  • 4 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • Dash of ground red pepper
  • 1 tablespoon butter

Nutritional Information

  • Calories 124
  • Caloriesfromfat 32%
  • Fat 4.4g
  • Satfat 1.4g
  • Monofat 2.2g
  • Polyfat 0.6g
  • Protein 3.6g
  • Carbohydrate 19.5g
  • Fiber 4.4g
  • Cholesterol 4mg
  • Iron 1.4mg
  • Sodium 149mg
  • Calcium 43mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine sprouts and chestnuts in a large bowl. Add oil, salt, and peppers; toss well to coat. Spread in a single layer on a jelly-roll pan.

Step 3

Bake at 400° for 25 minutes or until sprouts are tender, stirring after 15 minutes. Remove from oven. Add butter to sprout mixture, tossing until butter melts.

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Ratings & Reviews

carolfitz's Review

alithurbs
December 26, 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's Review

carolfitz
March 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's Review

TeresaMichelsen
January 09, 2009
Prepared this for Christmas dinner and the family (meat-eaters, vegetarians, celiacs, and veggie phobes alike) loved it.
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