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Roasted Brussles Sprouts with Chestnuts

Roasted Brussles Sprouts with Chestnuts

In the same manner as I cooked the Broccolis & Brussels, I roasted a large batch (2 lbs.) of Brussles Sprouts to take for Thanksgiving meal.

After 15 minutes, I gave them a stir and added 1/3 cup sliced garlic and 2 Cups of chopped Chestnuts. Back in they went for another 10 minutes.

I transferred them to a covered casserole dish so they will only have to be gently reheated for the meal in a few days. Until then, they will wait in my refrigerator.

If anyone wants the easiest, most perfect way to peel those pain in the neck whole chestnuts, buy yourself a copy of Veganomicon. The procedure is different than most you will find on the internet, no par-boling. That book is the best.

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

3 responses »

  1. Mmmmm! Brussel sprouts: totally underrated.

  2. Thank you for this delightful recipe – although Canadian Thanksgiving has passed, I am taking careful notes for Christmas!


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