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  • 1 pound chestnuts (2 1/2 cups shelled)
  • 1 pound Brussels sprouts, trimmed and cut into halves
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 ounces chopped ham
  • 2 tablespoons soy sauce


  1. Preheat oven to 400F.
  2. Toss chestnuts, Brussels sprouts and olive oil together and spread on a baking sheet. Sprinkle with salt and pepper.
  3. Roast 20 to 30 minutes.
  4. Add ham and soy sauce. Bake 10 minutes.
Note: To shell chestnuts, cut in half. Place in water and bring to a boil. Boil 8 to 10 minutes. Drain. Plunge in ice water. Remove shells.  

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The recipe was originally published as Roasted Brussels Sprouts and Chestnuts on

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