Roasted Brussels Sprouts with Chestnuts

Vegetables In-Season Winter Recipes Side Dishes

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.