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Roasted Brussels Sprouts and Chestnuts

(recipe, Katie Hickey)

Introduction

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

Ingredients

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)

Steps

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)