Roasted Brussels sprouts chestnuts (Printable Version)
Tender Brussels sprouts roasted with chestnuts, garlic, and rosemary for a flavorful winter side.
# What You Need:
→ Vegetables
01 - 1.1 lbs Brussels sprouts, trimmed and halved
02 - 1 medium red onion, sliced
03 - 2 cloves garlic, minced
→ Nuts
04 - 6.3 oz cooked, peeled chestnuts, roughly chopped
→ Seasonings
05 - 2 tbsp olive oil
06 - 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
09 - Zest of 1/2 lemon
10 - 1 tbsp chopped fresh parsley
# How to Make It:
01 - Set the oven temperature to 400°F (200°C).
02 - In a large bowl, toss Brussels sprouts, red onion, and garlic with olive oil, rosemary, salt, and pepper until evenly coated.
03 - Spread the mixture uniformly on a parchment-lined baking tray.
04 - Roast for 20 minutes, stirring once halfway through to ensure even cooking.
05 - Incorporate chopped chestnuts into the tray, gently toss, and continue roasting for an additional 8 to 10 minutes until Brussels sprouts are golden and chestnuts are heated through.
06 - Remove from oven and, if desired, sprinkle with lemon zest and fresh parsley before serving.
# Expert Tips:
01 -
- The roasting brings out a caramelized sweetness that makes even sprout skeptics go back for seconds.
- Chestnuts add a creamy, earthy richness without feeling heavy.
- Its elegant enough for a holiday table but simple enough for a Tuesday night.
02 -
- Crowding the tray steams the sprouts instead of roasting them—use two trays if needed.
- Dont skip stirring halfway through or youll end up with one side charred and the other pale.
- Add the chestnuts later so they warm through without drying out.
03 -
- Taste a sprout before serving—if its still bitter, it needs a bit more salt or a squeeze of lemon.
- Roast the garlic whole and unpeeled for a sweeter, milder flavor, then squeeze it out before serving.
- Make a double batch, they disappear faster than you think.