Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Cheryl and Bill Jamison
Recipe by Cooking Light December 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

124 calories; calories from fat 32%; fat 4.4g; saturated fat 1.4g; mono fat 2.2g; poly fat 0.6g; protein 3.6g; carbohydrates 19.5g; fiber 4.4g; cholesterol 4mg; iron 1.4mg; sodium 149mg; calcium 43mg.
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