Recipe Instructions:
1 packet brussels sprouts (the little tub -- probably 1.5 cups)
1 cup chestnuts
2 tablespoons canola oil
salt and pepper
4-6 garlic cloves, whole
Directions
Preheat your oven to 400. Put some oil on a baking sheet and pop it in there to preheat while you prep the brussels sprouts.
Trim the bottoms, cut the sprouts in half and tear off the outer leaves. Separate the garlic cloves. Put everything in a bowl and toss with some oil, salt and pepper. If you want to, you can also toss in some cumin or carraway seeds at this point -- that is a nice variation. The plain salt-and-pepper option is great too, though.
Take the pre-heated pan out of the oven and quickly spread out the brussels sprouts and garlic cloves. It should sizzle in a satisfying way. Pop em in the oven and set a timer for 6 minutes.
Spill out the chestnuts on your chopping board -- I often use the jarred kind. (Pricey, but delish.) Chop them up roughly. When the timer goes off, add them to the pan with the sprouts, making sure to give everything a good shake to make sure they're getting browned on all sides. Set the timer for another 6 minutes.
After the timer goes off, check out your sprouts -- are they nicely browned but still a vibrant green? If so, serve em up! If you think they need more browning, pop em back in after another toss for another 6 minutes.
