Ingredients and Weight:
- 1 pound chestnuts, shelled and peeled
- 1 cup Brussels sprouts, trimmed and halved
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chestnuts, Brussels sprouts, olive oil, brown sugar, pecans, cinnamon, salt, and pepper. Toss to coat.
- Spread the mixture on a baking sheet and roast in the preheated oven for 25 minutes, or until the chestnuts are tender and slightly browned.
Nutritional Information:
- Calories: 180 per serving
- Fat: 9 grams
- Protein: 4 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
Dish Characteristics:
- Sweet and savory Thanksgiving dish
- Roasted chestnuts add a nutty flavor
- Brussels sprouts provide a crunchy texture
- Can be prepared ahead of time and reheated for serving
User Comments:
- "This dish is the perfect balance of sweet and savory. The roasted chestnuts are delicious!"
- "I love the crunchiness of the Brussels sprouts. This is a great vegetarian dish."
- "This recipe is so easy to make and it always turns out perfect. I'm going to add it to my holiday menu."
Special Precautions and Tips:
- If you can't find peeled chestnuts, you can roast them yourself by cutting an "X" into the top of each chestnut and roasting them in a preheated oven at 400°F (200°C) for 20-25 minutes.
- Be careful not to overcook the Brussels sprouts, as they can become bitter.
