Roasted Brussels Sprouts with Chestnuts

Recipe by Pam Aughe, R.D., Recipe Editor, edibleWOW Magazine

Photography By Carole Topalian | October 24, 2017

Ingredients

  • 1 pound Brussels sprouts, trimmed of stem and halved
  • ½ pound chestnuts, steamed, peeled and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried sage leaves, crumbled
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

1.  Preheat oven to 400°.

2.  Place all ingredients on a rimmed baking sheet; toss gently to combine. Place in preheated oven for 30 to 35 minutes, stirring half way through. Serve hot as a side dish or toss with pasta and additional olive oil as a main dish.

Yield: approximately 4 cups

Cook’s Tip: Look for fresh local chestnuts at many farmers’ markets. Chestnuts also can be purchased already steamed or roasted and peeled in a package in the supermarket as a quick substitute.

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Ingredients

  • 1 pound Brussels sprouts, trimmed of stem and halved
  • ½ pound chestnuts, steamed, peeled and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried sage leaves, crumbled
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
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