A tasty and colorful side dish perfect for holiday dinners.
Ingredients
- 1½ pounds Brussels sprouts
- ½ cup dried chestnuts
- 1¼ cups chicken or mushroom broth
- 2 tablespoons olive oil
- ½ teaspoon each salt and pepper
- 1—2 tablespoons diced roasted peppers for garnish
Preparation
Combine chestnuts and broth in a saucepan. Bring to a boil then cover and simmer for 45 minutes until the chestnuts are tender.
While chestnuts are cooking, trim the bottoms off the Brussels sprouts and remove any damaged leaves. Slice them in half lengthwise.
Toss the Brussels sprouts in the olive oil, salt and pepper.
Preheat oven to 400 degrees, drain any excess liquid from chestnuts (there won’t be much) and set them aside.
Arrange Brussels sprouts on parchment paper on a 9” x 13” baking pan and put them in the preheated oven.
Roast the sprouts for 15 minutes, then stir them a bit. Roast for another 10 minutes then stir in the cooked chestnuts. Roast for about another 10 minutes until the edges of the sprouts become lightly browned and crispy.
Garnish with roasted red pepper and serve warm.
