Roasted Brussels Sprouts and Chestnuts

Roasted Brussels Sprouts and Chestnuts
Photo by Becky Luigart-Stayner


  • ¼ teaspoon coarsely ground black pepper
  • 1 tablespoon butter
  • 1 ¼ cups halved bottled chestnuts
  • ½ teaspoon kosher salt
  • Dash of ground red pepper
  • 4 teaspoons olive oil
  • 4 cups trimmed and quartered Brussels sprouts (about 1 1/2 pounds)

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 mixtu...

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