Brussels Sprouts with Roasted Chestnuts

Serves 6
Time 20 min

The smell of roasting chestnuts is hard to resist. Here the chestnuts are roasted, then paired with sautéed red bell peppers and steamed brussels sprouts.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    10chestnuts
    1 largeor 2 small red bell peppers, diced
    1 1/2 poundsBrussels sprouts
    1 tablespoonextra-virgin olive oil

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Method

Preheat the oven to 400°F.


Slash an "X" through chestnuts; on the flat side of nut. 


Place them, cut side up on a cookie sheet and roast for 20 minutes. 


When cool enough to handle, remove husk. 


Cut chestnuts into small pieces and set aside.


Clean and trim sprouts. If sprouts are large, cut in half vertically. 


Heat oil in a large skillet and sauté red pepper for 3 minutes. 


Add Brussels sprouts and sauté 3 more minutes.


Add 1/4 cup water, cover, and steam about 5 minutes. 


Remove lid, stir in chestnuts, and cook, uncovered, until chestnuts are warmed through and sprouts are tender, being careful not to overcook sprouts. Serve immediately.

Nutritional Info

Serving Size

Calories

110

Total Fat

3g

Saturated Fat

0g

Cholesterol

0mg

Sodium

30mg

Total Carbohydrate

19g

Dietary Fiber

6g

Total Sugars

5g

Protein

5g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.