Roasted Brussels Sprouts with Chestnuts

Ingredients

• Cooking spray
• 3 pounds Brussels sprouts, trimmed and halved (about 10 cups)
• ½ teaspoon caraway seeds
• ½ teaspoon freshly ground black pepper
• 1 ¼ teaspoons salt
• 3 tablespoons extravirgin olive oil
• ¾ cup (1/2 x 1 1/2-inch) julienne-cut red bell pepper
• + 3 more ingredients
• • 1 ½ cups thinly sliced onion
  • 1 (8.5-ounce) bottle chestnuts, coarsely chopped
  • 8 garlic cloves, thinly sliced

Preheat oven to 400°. Combine first 8 ingredients in a large bowl, tossing to coat. Spread onto a large roasting pan coated with cooking spray. Bake at 400° for 25 minutes, stirring occasionally. Add chestnuts; stir well. Bake 8 minutes or until vegetables are tender. Serve immediately.

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