Roasted Chestnuts and Brussels Sprouts Recipe

From Dorothy McNett's Recipe Book.

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Roasted Chestnuts and Brussels Sprouts

From Dorothy McNett's recipes at What an interesting blend of flavors! Use as an appetizer, or as a salad, or as a vegetable side dish with roasted turkey. Roast chestnuts if you have them, or use a jar (7-8 oz) of already roasted chestnuts.

1 red or yellow bell pepper, or 10-12 sweet petite baby peppers
8-10 brussels sprouts
2 tablespoons extra virgin olive oil
8-10 roasted chestnuts
2-3 slices salami, snipped into small pieces

If using bell peppers, cut into 1 inch pieces. If using sweet baby peppers, remove the stem but leave the peppers whole. Place in glass or ceramic batter bowl along with the brussels sprouts. Drizzle with the olive oil. Cover with a glass or ceramic lid, or use a large kale leaf. Cook in microwave 6-7 minutes, or until tender but do not overcook. Add the roasted chestnuts and salami. Heat 1-2 minutes. Place in a beautiful bowl and serve!

Recipe created 2013-11-19.

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