Roasted Brussels Sprouts with Chestnuts (Cooking Light)

1 ½ cups thinly sliced onion
¾ cup julienne-cut red bell pepper
3 Tablespoons extra virgin olive oil
1 ¼ teaspoons salt
½ teaspoon ground black pepper
½ caraway seeds 8 garlic cloves, thinly sliced
3 lbs. Brussel sprouts, (about 10 cups) trimmed and halved
1 (8.5 oz.) bottle chestmuts, coarsely chopped

Preheat oven to 400 degrees F. Combine first 8 ingredients in a large bowl, tossing to coat. Spread into a large roasting pan coated with cooking spray. Bake for 25 minutes; stirring occasionally. Add chestnuts; stir well. Bake 8 minutes or until vegetables are tender. Serve immediately.

Yield 12 servings.
Serving Size 2/3 cup.
Nutritional Info Per Serving:
Calories 129
Fat 4g
Iron 1.0mg
Cholesterol 0.0mg
Calcium 60mg
Carbohydrate 21.6g
Sodium 272mg
Protein 5g
Fiber 4.7g