Brussels Sprouts with Roasted Chestnuts

Brussels Sprouts with Roasted Chestnuts

Recipe Rating: 3.44587
Serves 6
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.
  • 10 chestnuts
  • 1 large or 2 small red bell peppers, diced
  • 1 1/2 pound Brussels sprouts
  • 1 tablespoon extra-virgin olive oil
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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: 
Per Serving: 110 calories (30 from fat), 3g total fat, 30mg sodium, 19g carbohydrates, (6 g dietary fiber, 5g sugar), 5g protein.
Special Diets: 

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.