Roasted Brussels Sprouts and Chestnuts

Featured Article, Food, Hometown Cooking, Recipes
on November 6, 2012

Sweet chestnuts and earthy Brussels sprouts are tossed with a splash of olive oil and soy sauce and baked effortlessly in the oven. To shell chestnuts, cut in half, place in a pan of water and bring to a boil. Boil 8 to 10 minutes. Drain and submerge in ice water. Remove shells.

1 pound chestnuts, shelled
1 pound Brussels sprouts, cut into halves
3 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
2 ounces chopped ham
2 tablespoons soy sauce

1. Preheat oven to 400F.

2. Place chestnuts and Brussels sprouts on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast 20 to 30 minutes. Add ham and soy sauce. Bake 10 minutes.

Serves 6

Per serving: 280 calories, 7g fat, 10mg cholesterol, 9g protein, 47g carbohydrates, 4g fiber, 560mg sodium

This recipe originally appeared as Roasted Brussels Sprouts and Chestnuts on