Roasted Brussels Sprouts with Chestnuts

Roasted Brussels Sprouts with Chestnuts
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (8.5-ounce) bottle chestnuts, coarsely chopped
  • 1 ¼ teaspoons salt
  • 3 tablespoons extravirgin olive oil
  • 1 (8.5-ounce) bottle chestnuts, coarsely chopped
  • 1 ¼ teaspoons salt
  • ¾ cup (1/2 x 1 1/2-inch) julienne-cut red bell pepper
  • 3 tablespoons extravirgin olive oil
  • + 13 more ingredients
    • 8 garlic cloves, thinly sliced
    • Cooking spray
    • 1 ½ cups thinly sliced onion
    • 3 pounds Brussels sprouts, trimmed and halved (about 10 cups)
    • ¾ cup (1/2 x 1 1/2-inch) julienne-cut red bell pepper
    • ½ teaspoon caraway seeds
    • ½ teaspoon freshly ground black pepper
    • 8 garlic cloves, thinly sliced
    • Cooking spray
    • 1 ½ cups thinly sliced onion
    • 3 pounds Brussels sprouts, trimmed and halved (about 10 cups)
    • ½ teaspoon caraway seeds
    • ½ teaspoon freshly ground black pepper

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.

View full recipe at My Recipes

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