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Fresh chestnuts and Brussels sprouts roasted with shallots, brown sugar, salt, and pepper.
Ingredients
- 20 roasted chestnuts, shelled
- 1 pound Brussels sprouts, trimmed
- 2 large shallots, thinly sliced
- sea salt and ground black pepper to taste
- 2 tablespoons packed brown sugar
- 2 tablespoons butter
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Arrange chestnuts and Brussels sprouts in a baking dish (see Cook's Notes). Sprinkle shallots over chestnuts and Brussels sprouts and season with salt and black pepper. Sprinkle brown sugar over mixture and dot with butter.
Step 3
Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.
Cook’s Notes:
This recipe will produce chestnuts and sprouts with a bit of crunch. Boiling both the nuts and sprouts for 15 minutes between steps 2 and 3 is recommended if you prefer them more well done.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat5g | 26% |
| Cholesterol20mg | 7% |
| Sodium208mg | 9% |
| Total Carbohydrate59g | 21% |
| Dietary Fiber9g | 32% |
| Total Sugars13g | |
| Protein8g | |
| Vitamin C146mg | 732% |
| Calcium104mg | 8% |
| Iron4mg | 24% |
| Potassium1069mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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