Roasted Brussels Sprouts with Chestnuts

These aren't your grandmother's Brussels sprouts, considering the subtly mild zip you get from the apple cider vinegar and the nuttiness from the chestnuts.

Photo: Yvonne Duivenvoorden

By Julie O'Hara

Serves: 8
Hands-on time: 25 minutes
Total time: 50 minutes

INGREDIENTS:

• Olive oil cooking spray
• 2 lb Brussels sprouts, trimmed and halved lengthwise
• 2 tbsp extra-virgin olive oil
• 2 tsp apple cider vinegar
• 3/4 tsp sea salt
• Fresh ground black pepper, to taste
• 1 cup jarred or vacuum-packed roasted chestnuts, chopped

INSTRUCTIONS:

1. Preheat oven to 400°F. Coat a large, rimmed baking sheet with cooking spray. Add Brussels sprouts, oil, vinegar, salt and pepper. Toss well to coat, spread evenly on sheet and bake for 20 minutes, stirring once.
2. Remove from oven, add chestnuts and toss to distribute evenly throughout. Return to oven and bake until Brussels sprouts are tender and golden brown, 5 to 10 minutes. Serve hot.

Nutrients per 3/4-cup serving: Calories: 125, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 20 g, Fiber: 5 g, Sugars: 4 g, Protein: 4 g, Sodium: 209 mg, Cholesterol: 0 mg

Nutritional Bonus:
When you think of vitamin C, oranges and bell peppers may spring to mind, but don’t forget Brussels sprouts! The little cabbages are chock-full of the nutrient, which helps the body maintain healthy tendons, ligaments and bones (you’ll get 168% of your daily need in each serving of this side!). Brussels sprouts have also been shown to contain low amounts of pesticide residue compared to other vegetables, making them an excellent clean veggie option, even if you can’t purchase organic.

TIP:
Roasted and peeled chestnuts are a boon to holiday cooks. Look for them in large supermarkets (especially during the holiday season), natural foods stores and gourmet markets. However, if you prefer roasting your own, buy a 3/4-pound package of raw chestnuts in the shell, cue up the holiday soundtrack and go for it
!