Sunday, December 23, 2007

Roasted Brussels Sprouts and Chestnuts

2 tablespoons unsalted butter
3/4 pound medium Brussels sprouts, trimmed
1 cup Roasted Peeled Chestnuts
Kosher salt to taste

Place a rack in the bottom third of the oven.
Preheat the oven to 500.
Put the butter in an 8 x 12 inch baking pan. melt the butter by placing the pan in the oven for a minute.
Add the Brussels sprouts and chestnuts to the pan. Toss to coat well. Roast for 7 minutes. Turn the pieces over. Roast for another 7 minutes, or until the Brussels sprouts are crisp and browned. Add the salt. Mix well.

Makes 3 cups
From Vegetable Love, p.274

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