Roasted Brussels Sprouts and Chestnuts

Roasted Brussels Sprouts and Chestnuts

Estimated Time: 50 Minutes - 124 Calories

Brussels sprouts at its best on winter season. This low fat dish is best for family gatherings!


  • 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


  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 mixture, tossing until butter melts.

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