Roasted Brussels Sprouts with Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Chestnuts, in season through February, are perennially associated with the holidays. Bottled chestnuts are a time-saver. Ingredients:
1 1/2 cups thinly sliced onion |
3/4 cup (1/2 x 1 1/2-inch) julienne-cut red bell pepper |
3 tablespoons extravirgin olive oil |
1 1/4 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon caraway seeds |
3 pounds brussels sprouts, trimmed and halved (about 10 cups) |
8 garlic cloves, thinly sliced |
cooking spray |
1 (8.5-ounce) bottle chestnuts, coarsely chopped |
Directions:
1. Preheat oven to 400°.
2. 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.
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