Roasted Brussel Sprouts

1 1/2 Pound Brussel Sprouts
3 Tablespoons Olive Oil
1 Teaspoon Salt
1/2 Teaspoon pepper

Preheat oven to 400 degrees.  In a large resealable bag add oil, salt, pepper and brussel sprouts.  Shake bag so that all sprouts are coated then place them on a baking sheet, spread out so they are not touching up against each other.  Roast them in the oven for 30-45 minutes, shaking the pan or moving the sprouts around a little every 5-10 minutes so that they get an even coat of brown.  Reduce heat if they are getting burnt.  They will be dark brown almost black when they are done. 

Serve immediately.

Not to say anything, but these were totally delicious and I plan on making them again soon.  I didn't follow the directions because I was out of time before they got totally browned.  Honestly though they were still one of the best things I ever tasted!!!

Roasted Chestnuts

1 Pound Chestnuts
1/4 Cup Butter (I use Earth Balance fake butter)
Salt to taste
Cinnamon to taste

Preheat oven to 375 degrees.  Cut a 1/2 inch crisscross on the flat side of each nut.  If there isn't a flat side then just make sure to cut the crisscross or the nuts will burst in the oven/  Be sure to make it a clean cut through the shell.  Place the nuts in a shallow baking pan with the cut side up and bake for 25-30 minutes.  Allow them to cool then peel off the shells.  If you let them cool too much it makes the shells difficult to take off so make sure they are warm just not too hot to hold.  Place the nuts in a skillet with the butter.  Once the nuts are evenly coated with butter sprinkle salt and cinnamon over them.  Place the skillet in the oven and bake until they are golden on top.  You can also add the cinnamon and salt after they are baked but the way I did it they came out with a little bit of a candy coat.

These were really hard to peel and I am not sure I will make them again, but I have to admit they were very delicious.