Roasted Brussels Sprouts with Chestnuts & Preserved Lemon
1 pound brussels sprouts, stem trimmed and cut in half
1/4 cup olive oil
1 cup cooked chestnuts, sliced (Ponthier brand)
1/2 ea preserved lemon (Roland brand)
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
1/4 cup coarse, toasted pita chip bread crumbs
Cut the preserved lemon in half and remove all of the fruit leaving only the rind. Rinse the rind under cold water. Flatten one half of the rind on a cutting board and dice into fine pieces.
In a bowl, add all of the ingredients except for the bread crumbs and toss until well mixed. Place the seasoned sprouts in a single layer in a baking dish. Roast the sprouts for 15 minutes. The outer leaves of the sprouts should be brown and slightly crisp.
Serve hot with the pita crumbs sprinkled over the top.