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Roasted Brussels Sprouts and Chestnuts

Cooking Light
Roasted Brussels Sprouts and Chestnuts
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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Worthy of a Special Occasion

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
Cheryl and Bill Jamison, Cooking Light, DECEMBER 2008

Member Ratings and Reviews

5 stars
from An Unknown Location
Prepared this for Christmas dinner and the family (meat-eaters, vegetarians, celiacs, and veggie phobes alike) loved it.01/09/09