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Roasted sprouts with chestnuts recipe

Roasted sprouts with chestnuts recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roasted Brussels sprouts

Chestnuts and Brussels sprouts are roasted with brown sugar and butter until crispy, caramelised and delicious. The chestnuts and sprouts will have a bit of crunch - boiling both the chestnuts and sprouts for 15 minutes between steps 2 and 3 is recommended if you prefer them more well done.

7 people made this

IngredientsServes: 3

  • 20 roasted and peeled chestnuts
  • 450g Brussels sprouts, trimmed
  • 2 large shallots, thinly sliced
  • sea salt and ground black pepper to taste
  • 2 tablespoons soft brown sugar
  • 2 tablespoons butter

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat oven to 200 C / Gas 6.
  2. Arrange chestnuts and Brussels sprouts in a baking dish. Scatter sliced shallots over chestnuts and Brussels sprouts and season with salt and black pepper; sprinkle brown sugar on top and dot with butter.
  3. Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.

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Brussels Sprouts with Chestnuts

Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.

Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.

Heat the butter in a skillet over medium heat. Stir in the shallots cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.


Roasted Brussels Sprouts with Chestnuts

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Roasted Brussel Sprouts with Chestnuts

Yvonne Duivenvoorden

Nutritional Bonus:
When you think of vitamin C, oranges and bell peppers may spring to mind, but don’t forget Brussels sprouts! The little cabbages are chock-full of the nutrient, which helps the body maintain healthy tendons, ligaments and bones (you’ll get 168% of your daily need in each serving of this side!). Brussels sprouts have also been shown to contain low amounts of pesticide residue compared to other vegetables, making them an excellent clean veggie option, even if you can’t purchase organic.


Cook's Notes:

This recipe will produce chestnuts and sprouts with a bit of crunch. Boiling both the nuts and sprouts for 15 minutes between steps 2 and 3 is recommended if you prefer them more well done.

You can buy chestnuts in a jar or prepare fresh ones yourself. To shell chestnuts, use a sharp paring knife to score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, about 15 minutes. Drain and proceed with the recipe.


The Supporting Stars

It’s the supporting roles that bring this side dish together:

  • Butter and oil mix: you want the brussels sprouts to cook undisturbed in the beginning so they can form a nice char. The butter helps deepen the flavour while the oil keeps everything from burning and becoming bitter.
  • Shallot and garlic: the building blocks of many a good dish! Brown onions can be used instead, but if you can get them, shallots offer a more delicate flavour and don’t require as much cooking.
  • Sage: The earthy, pine-like herb complements and deepens the flavour of both the brussels sprouts and the chestnuts. Marjoram is a good substitute if you don’t have any sage.
  • Lemon juice and zest: adds some brightness to an otherwise very earthy dish and pairs really well with the sage.

You can serve this sautéed brussels sprout and chestnut side with salmon, chicken, turkey or seasoned rice. I’ve also served them alongside a simple, salted, baked potato and it was yummy and comforting.


Roasted Brussels Sprouts with Chestnuts in Maple Syrup Glaze Recipe

Over the next few weeks I’m turning my blog into a vegan foodie blog! Just joking… though, I will post a few new recipes as I’m challenging myself becoming vegan for Veganuary. As you might know already, I have been a a vegetarian for a few years now. But vegetarians eat milk products like cheese, yogurt and butter as well as eggs. Now, I don’t really fancy milk and yogurts but I absolutely love cheese and I can live on cheese, bread and olives. And wine of course. So this is going to be a real challenge for me. I never make New Year’s resolutions, I am more likely to set goals I’d like to achieve instead. So, going vegan for January (hopefully longer though) is one of these goals for 2019.

Here’s the first vegan recipe for this month: roasted Brussels sprouts with chestnuts in maple syrup glaze – with toasted pistachio nuts and dried cranberries. I made this for Christmas and it was a big hit. I do love Brussel sprouts, but many people loathe them – we all have different tastes. Now this recipe will make a little difference in serving them, as it’s bursting with flavours. Brussels sprouts can be a little boring and tasteless (never overcook them otherwise they would even smell bad) when served on their own but adding a little bit of sweetness to them and the crunchiness of the nuts make them a really posh dish. And colourful. Me thinks, it’s a meal on it’s own, a beautiful, healthy, vegan meal packed with vitamins and protein.


Brussels Sprouts: What’s in a Name?

The little green vegetables are thought to have originated in Rome, but became popular after their namesake, Brussels, where they were cultivated in the 16 th century before spreading to the rest of Europe and beyond.

Nowadays, people are making all sorts of things with brussels sprouts, showing how tasty and versatile they can be brussels sprout tacos, anyone?

Watch the How-To Video:

Brussels sprouts suck up a lot of flavour, and when seasoned and cooked well, become mild and almost nutty, with the centre softening but still offering a pleasing crunch.

Part of the cruciferous family, the larger sprouts can have a very slight bitter aftertaste, but the baby ones are quite sweet. They share a flavour profile with cabbage, cauliflower, kale and mustard greens, so if you like those veggies and greens, you’ll like brussels sprouts. Just maybe don’t boil them.


Recipe: Roasted Brussels Sprouts and Chestnuts

Note: Once the chestnuts are roasted, wrap them in a heavy towel to trap the steam as they cool. This loosens the shell, making them easier to peel. Store roasted, peeled fresh chestnuts in a covered container in the refrigerator for up to 3 days. From Beth Dooley.

• 1 1/2 lb. Brussels sprouts, trimmed

• Freshly ground black pepper, to taste

Preheat oven to 375 degrees. Using a sharp knife, score the flat sides of the chestnuts with an X. Scatter over a baking sheet and roast until the shell peels back, about 8 to 10 minutes. Remove and wrap the chestnuts in a heavy dish towel to steam while they cool. Then, peel away the leathery shells.

While the chestnuts are cooling, halve the larger Brussels sprouts and toss them all with about 2 tablespoons of olive oil to coat. Scatter on a baking sheet, sprinkle with coarse salt and roast, shaking the pan occasionally, until they become tender and turn brown at the edges, about 10 minutes.

In a small bowl, whisk together the remaining 2 tablespoons of oil with the balsamic vinegar and syrup.

Toss the prepared chestnuts onto the pan with the roasted Brussels sprouts, drizzle the oil-balsamic mixture over all and toss to coat. Return to the oven to glaze, about 3 minutes. Season with the ground pepper. Serve hot or at room temperature.


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This was a nice treat , but not a recipe I would make often. I love the idea for holiday meals. I added a pinch of cayenne pepper to counter the sweet. Easy with a great flavor.

Excellent recipe ! I wasn't convinced when I decided to make it but was ready to give it a shot. Well, we will have them for Christmas too! You need to boil the sprouts long enough in the maple syrup in order to let all the water evaporate and leave just the maple to glaze them. I added chopped almonds and hazelnuts that I had previously roasted. Just perfect !

Made this recipe last Thanksgiving and did not care for the sweetness of the maple syrup paired with the pungency of the Brussels sprouts. This year I'm going to look for a recipe that enhances, rather than attempts to mask, the natural flavor of my sprouts.

I always get asked for the recipe. So delicious.

This was really nice, except the sauce did not thicken. Not sure what happened there! I also substituted cashews for chestnuts, which was equally delicious.

I was warned that not everyone would like Brussels Sprouts at our Thanksgiving gathering this year, but this recipe made all the difference. Everyone raved about the flavor and the chestnuts added an interesting note for those unaccustomed to the taste. Will definitely make again, and have had requests for the recipe.

Fantastic. I ate the leftovers greedily for days! Like many other Epicurious reviewers I must confess to having made one change in this recipe. I had a butternut squash at home so I roasted it and added to the pan when I was glazing the other ingredients. It added color and flavor. My husband and I ate it with short-grained brown rice. Never has healthy tasted so great.

Good recipe for brussels sprouts (I, too had a few brussels sprouts-haters who cleaned their plates!). Definitely easier if you are able to buy already-peeled chestnuts. Trader Joe's is now selling them in their rice & grains section and I'll try it with those next time.

I started making this dish a few years ago for Thanksgiving. Now it's on our table every year for Thanksgiving, but I also make it as often as I can find the time. It does take some time to prepare that many brussels sprouts and prepare the chestnuts. I used to be able to find chestnuts already clean and in dry packages. That was so much easier! This year I had to buy them frozen already roasted, but shells still on. Took me an hour just to shell and skin the chestnuts! My husband adores brussels sprouts this way, but so do most of my guests. They go particularly well with our Hanukah latkes dinner too! I probably use much less butter and maple syrup than called for since I usually make 3 lbs. of brussels sprouts at once and don't measure anything. I just cook the sprouts until they absorb the syrup. It always takes longer for that step than expected. Others who didn't like the results might not be cooking long enough.

A good way to serve Brussels sprouts to people who think they don't like them. The chestnuts are a great touch, but it's hard to fresh roast the chestnuts, peel and skin them, and at the same time do all that's required to prepare a multi-dish meal like Thanksgiving- fresh chestnuts taste better but do yourself a favor and use a good canned or bottled brand to make life a bit less hectic.


Bring a large pan of water to the boil and add sprouts. Bring contents of the pan back to the boil. Simmer the sprouts for 10-15 mins, or until they are just tender. Drain them well.

Melt the butter in the hot pan that the sprouts were cooked in. Add the chestnuts and cook for 1-2 mins, turning them occasionally in the butter, then return the sprouts to the pan and cook for a further 1-2 mins, turning them well to coat them in the butter. Season the sprouts to taste. Keep them warm until ready to serve.