Roasted Brussels Sprouts and Chestnuts

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

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

Instruction

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.