SERVES 4
Named for the capital of Belgium, these tiny cabbages may have been developed in northern Europe as early as the sixth century, although their origin is debated by culinary scholars. They were brought to the States by French settlers in Louisiana, and Thomas Jefferson cultivated them at Monticello. Brussels sprouts are exceptionally rich in fiber, vitamins, minerals, and antioxidants.
2 pounds brussels sprouts, trimmed (about 4 cups)
¾ cup bottled halved chestnuts (not sweetened)
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
Pinch of cayenne
Preheat oven to 400°F. In a bowl, toss the sprouts and chestnuts with the olive oil, salt, black pepper, and cayenne. Spread in a single layer on a rimmed baking sheet with sides.
Bake until the sprouts are tender, 20 to 25 minutes, stirring after 10 minutes. Season to taste. Serve immediately.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 226 |
| Protein: | 6 g |
| Fiber: | 10 g |
| Fat: | 9 g |
| Saturated fat: | 1 g |
| Sodium: | 309 mg |
| Vitamin A: | 1,135 IU |
| Vitamin C: | 206 mg |
| Vitamin E: | 2 IU |
| Beta-carotene: | 669 µg |
| Lutein and zeaxanthin: | 190 µg |