Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: about 1/2 cup)

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.

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.

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.