Chestnuts, in season through February, are perennially associated with the holidays. Bottled chestnuts are a time-saver.
Ingredients
- 1 1/2 cups thinly sliced onion
- 3/4 cup (1/2 x 1 1/2-inch) julienne-cut red bell pepper
- 3 tablespoons extra virgin olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon caraway seeds
- 3 pounds Brussels sprouts, trimmed and halved (10 cups)
- 8 garlic cloves, thinly sliced
- Cooking spray
- 1 (8.5-ounce) bottle chestnuts, coarsely chopped.
Preparation
Preheat oven to 400°.
Combine first 8 ingredients in a large bowl, tossing to coat. Spread onto a large roasting pan coated with cooking spray. Bake at 400° for 25 minutes, stirring occasionally. Add chestnuts; stir well. Bake 8 minutes or until vegetables are tender. Serve immediately.
YIELD: 12 servings (serving size: about 2/3 cup)