Roast Brussels Sprouts and Chestnuts with Prosciutto and Balsamic Vinegar Recipe

Name: Roast Brussels Sprouts and Chestnuts with Prosciutto and Balsamic Vinegar Recipe
Yield: 8
Ingredients: 4 cups Brussels sprouts, dark outer leaves and stem end trimmed; 4 cups cooked, peeled chestnuts (not marrons glacés, which are candied); 1 small yellow onion, diced; 4 ounces prosciutto, sliced a little thicker than normal, diced small; 3 tablespoons balsamic vinegar; 4 tablespoons chopped parsley; 4 tablespoons chopped chives; ¼ cup extra-virgin olive oil

Roast Brussels Sprouts and Chestnuts with Prosciutto and Balsamic Vinegar Recipe was pinched from <a href="http://www.thedailymeal.com/roast-brussels-sprouts-and-chestnuts-prosciutto-and-balsamic-vinegar" target="_blank">www.thedailymeal.com.</a>

"A flavorful side dish that goes well with a beef rib roast, a roast chicken, or even just on it's own. If you can find raw, whole chestnuts, boil these until tender for the best result...."

INGREDIENTS

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4 cups Brussels sprouts, dark outer leaves and stem end trimmed

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4 cups cooked, peeled chestnuts (not marrons glacés, which are candied)

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1 small yellow onion, diced

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4 ounces prosciutto, sliced a little thicker than normal, diced small

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3 tablespoons balsamic vinegar

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4 tablespoons chopped parsley

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4 tablespoons chopped chives

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¼ cup extra-virgin olive oil

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