Top | Sides and Salads

Roasted Brussels Sprouts and Chestnuts

(recipe, Katie Hickey)


The flavor combination of the chestnuts and brussels sprouts is spot on.


  1. Ingredients
  2. 4 cups trimmed and quartered Brussels sprouts (about 1½ pounds)
  3. 1¼ cups halved bottled chestnuts
  4. 4 tsp. olive oil
  5. ½ tsp. kosher salt
  6. ¼ tsp. coarsely ground black pepper
  7. Good Dash of ground red pepper
  8. 1 Tbsp. butter (I usually don't use this)


  1. 1. Preheat oven to 400°.
  2. 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. 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. (I usually skip the butter)