Put the Brussels sprouts and chestnuts in a roasting tin with some olive oil and salt and pepper. Combine them all collectively then roast while in the oven for 30 minutes. Make our epic vegetarian wreath stuffed with roasted butternut squash and creamy ricotta for a straightforward meat-totally free centrepiece. https://rafaelkcpbm.verybigblog.com/30998789/rumored-buzz-on-meatless-christmas-dinner