Roasted with Chestnuts

Photo by Juli-Ann S.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 4

    cups trimmed and quartered Brussels sprouts (about 1 1/2 pounds)

  • 1 1/4

    cups halved bottled chestnuts

  • 4

    teaspoons olive oil

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon coarsely ground black pepper

  • Dash of ground red pepper

  • 1

    tablespoon butter

Directions

Preheat oven to 400°. 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. 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.

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