Roasted Brussels Sprouts and Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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