Roasted Brussels Sprouts and Chestnuts

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.

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

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

Preparation

1. Preheat oven to 400°.

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.

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.

Nutritional Information

Calories:

124 (32% from fat)

Fat:

4.4g (sat 1.4g,mono 2.2g,poly 0.6g)

Protein:

3.6g

Carbohydrate:

19.5g

Fiber:

4.4g

Cholesterol:

4mg

Iron:

1.4mg

Sodium:

149mg

Calcium:

43mg