Roasted Brussels sprouts chestnuts

I never cared for Brussels sprouts until I roasted them with chestnuts one cold December evening. The smell of rosemary filling the kitchen changed everything. What used to taste bitter became sweet, nutty, and impossible to stop eating.

The first time I served this at a family dinner, my brother ate half the tray before the main course arrived. He claimed he was just testing it, but I saw him sneaking more with his fingers when he thought no one was looking. Now he requests it every winter.

Ingredients

• Brussels sprouts: Choose firm, bright green sprouts and trim the woody ends—halving them helps them crisp up beautifully in the oven.
• Red onion: It softens and sweetens as it roasts, adding a gentle sharpness that balances the chestnuts.
• Garlic: Minced fine so it melts into the oil and coats every vegetable with warmth.
• Cooked chestnuts: Vacuum-packed chestnuts save so much time and have a tender, slightly sweet texture—avoid raw ones unless you enjoy peeling for an hour.
• Olive oil: Use enough to coat everything lightly, it helps the edges turn golden and crispy.
• Fresh rosemary: The piney fragrance makes the whole dish smell like a winter forest, dried works but fresh is worth it.
• Sea salt and black pepper: Season generously, roasted vegetables need more than you think.
• Lemon zest and parsley: A bright finish that cuts through the richness and makes the dish look alive.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) so its fully hot and ready. Line a baking tray with parchment to keep cleanup easy.

Toss the Vegetables:

In a large bowl, combine the sprouts, onion, and garlic with olive oil, rosemary, salt, and pepper. Use your hands to massage everything together—it feels messy but ensures every piece gets coated.

Spread and Roast:

Lay everything out in a single layer on the tray, giving the sprouts space to breathe. Roast for 20 minutes, stirring halfway so the edges brown evenly.

Add the Chestnuts:

Toss the chopped chestnuts onto the tray and gently mix them in. Return to the oven for another 8 to 10 minutes until the sprouts are golden and the chestnuts are warmed through.

Finish and Serve:

Pull the tray out and sprinkle with lemon zest and parsley if you like. Serve warm, straight from the oven while the edges are still crispy.

Pin Recipe

One year I made this for a friend who swore she hated Brussels sprouts. She ate three helpings and asked for the recipe before dessert. Sometimes all it takes is a little char and the right company to change your mind about something.

Serving Suggestions

This pairs beautifully with roast turkey, beef, or a vegetarian nut roast. I also love it alongside mashed potatoes or spooned over creamy polenta. For a lighter meal, toss it with warm grains like farro or quinoa and a handful of arugula.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or skillet to bring back the crispness—microwaving will make them soggy. I sometimes chop them up and stir them into scrambled eggs the next morning.

Variations and Swaps

You can swap Brussels sprouts for halved baby potatoes if you want something heartier. Adding a handful of dried cranberries in the last few minutes gives a sweet-tart pop. For a vegan boost, skip the optional Parmesan and drizzle with balsamic glaze instead.

• Try adding crispy bacon or pancetta for a smoky, savory twist.
• Use thyme or sage instead of rosemary for a different herbal note.
• Toss in toasted walnuts or pecans if chestnuts are hard to find.

Pin Recipe

This dish has become one of those recipes I make without thinking, the kind that fills the house with warmth and makes everyone gather in the kitchen. I hope it does the same for you.

Recipe FAQs

→ What is the best way to roast Brussels sprouts for tenderness?

Toss halved Brussels sprouts with olive oil and seasonings, then roast at 200°C (400°F), stirring halfway, until golden and tender.

→ Can I use fresh chestnuts instead of cooked ones?

Fresh chestnuts require roasting and peeling before use. Using cooked, peeled chestnuts saves time and ensures a tender, sweet texture.

→ How does rosemary enhance this dish?

Rosemary adds a fragrant, pine-like aroma that pairs well with the earthiness of Brussels sprouts and the sweetness of chestnuts.

→ Is it necessary to add lemon zest and parsley at the end?

Adding lemon zest and fresh parsley brightens the flavors and adds a fresh, zesty finish balancing the roasted elements.

→ Can this dish be modified for vegan diets?

Yes, the dish is naturally vegan if you omit optional garnishes like Parmesan and use plant-based ingredients throughout.