roasted brussels sprouts and chestnuts

Got brussels sprouts-haters at the table? Convert them with a recipe that involves caramelizing and chestnuts.
Prep Time
15 mins
Cook Time
25 mins
Ready in
40 mins
  • 3 pints brussels sprout
  • 1/2 cup extra-virgin olive oil
  • 15 thyme sprigs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 roasted chestnuts (about 4 oz.), peeled and roughly chopped
  • Preheat oven to 375 F.
  • Trim root ends of brussels sprouts, cut in half lengthwise and place on a large, rimmed baking sheet.
  • Add olive oil, thyme sprigs, salt and pepper; toss to coat.
  • Spread in a single layer, pick out and discard any loose leaves, and place the pan in the oven.
  • Cook for 30 to 35 minutes, until sprouts are deep golden brown in places.
  • Transfer mixture to a bowl and sprinkle with chestnuts.
Published on July 24, 2014 - 9:00am EDT
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