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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
Preparation
Step 1
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.