Roasted Brussels Sprouts With Chestnuts

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Ingredients

1 1/2 cups thinly sliced onion

3/4 cup (1/2 x 1 1/2-inch) julienne-cut red bell pepper

3 tablespoons extravirgin olive oil

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon caraway seeds

3 pounds Brussels sprouts, trimmed and halved (about 10 cups)

8 garlic cloves, thinly sliced

Cooking spray

1 (8.5-ounce) bottle chestnuts, coarsely chopped

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