The Ingredients:
- 3 pints brussels sprouts
- ½ cup extra-virgin olive oil
- 15 thyme sprigs
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 10 roasted chestnuts* (about 4 oz.), peeled and roughly chopped
Preheat oven to 375°. Trim root ends of brussels sprouts, cut in half lengthwise and place on a large, rimmed baking sheet. Add olive oil, thyme sprigs, salt and pepper; toss to coat. Spread in a single layer, pick out and discard any loose leaves, and place the pan in the oven. Cook for 30 to 35 minutes, until sprouts are deep golden brown in places. Don't be afraid to let the vegetables get deeply colored—the darker they are, the more caramelized (and tasty) they are. Transfer mixture to a bowl and sprinkle with chestnuts.
*You can buy roasted, peeled chestnuts in a jar ($11.99, eurogrocer.com). Or to roast them yourself: Preheat oven to 425°, and cut an X into the top of each chestnut. Place in a single layer on a sheet pan, and roast for 20 minutes. Peel while still warm.
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