Roasted Sprouts with Chestnuts

I was rooting through the vegetable drawer one cold December evening when I found a forgotten bag of Brussels sprouts tucked behind the carrots. A jar of vacuum-packed chestnuts sat in the pantry, leftover from some ambitious holiday plan I'd abandoned. I tossed them together with garlic and rosemary, slid the tray into the oven, and within half an hour the kitchen smelled like a countryside feast.

The first time I served this at a family dinner, my uncle—who swore he hated Brussels sprouts—reached for seconds before I'd even finished passing the gravy. He didn't say much, just nodded and kept eating, but that felt like the highest compliment. Since then, this dish has become my go-to whenever I need something that looks impressive but doesn't tie me to the stove.

Ingredients

• Brussels sprouts: Halving them gives you more surface area for those golden, crispy edges that make all the difference, so don't skip the trimming and slicing step.
• Red onion: It softens and sweetens as it roasts, blending into the dish with little bursts of color that catch the eye on the plate.
• Garlic: Minced garlic becomes fragrant and mellow in the oven, coating everything with a savory warmth that ties the whole tray together.
• Cooked chestnuts: The vacuum-packed kind saves you the hassle of roasting and peeling, and their buttery sweetness pairs beautifully with the slight bitterness of the sprouts.
• Olive oil: A good drizzle ensures everything roasts evenly and picks up that caramelized, toasty flavor you want from a hot oven.
• Fresh rosemary: Just a teaspoon gives the dish a woodsy, festive note without overpowering the vegetables, though dried works in a pinch.
• Sea salt and black pepper: Simple seasoning that lets the natural flavors shine through, especially once the vegetables start to brown.
• Lemon zest and parsley: A quick sprinkle at the end brightens everything up and makes the dish feel finished and fresh.

Instructions

Preheat and Prep:

Turn your oven to 200°C (400°F) and let it heat while you gather your ingredients. This ensures the vegetables start roasting immediately and develop those crispy, golden edges.

Toss the Vegetables:

In a large bowl, combine the halved Brussels sprouts, sliced red onion, and minced garlic with olive oil, rosemary, salt, and pepper, using your hands to coat everything evenly. The oil should glisten on every piece so nothing dries out in the oven.

Spread and Roast:

Arrange the mixture in a single layer on a parchment-lined baking tray, making sure nothing overlaps too much or it will steam instead of roast. Slide it into the oven for 20 minutes, giving the tray a gentle shake halfway through to turn the vegetables.

Add the Chestnuts:

Scatter the chopped chestnuts over the tray, toss everything together, and return it to the oven for another 8 to 10 minutes until the sprouts are deeply golden and the chestnuts are warmed through. The smell at this stage is irresistible, rich and nutty and slightly sweet.

Finish and Serve:

Pull the tray from the oven and, if you like, sprinkle lemon zest and fresh parsley over the top for a bright, herby finish. Serve straight from the tray or transfer to a warm serving dish.

Save

One Christmas, I made a double batch of this and set it on the table alongside the roast. My niece, who usually picks at her vegetables, ate every last chestnut and asked if I'd made them special just for her. I didn't have the heart to tell her they came from a jar—it felt like magic either way.

Pairing Suggestions

This dish sits perfectly next to roast turkey or beef, soaking up any pan juices and adding a bit of sweetness to balance the richness of the meat. It also shines alongside vegetarian mains like nut roasts or baked squash, where the chestnuts echo the earthy, festive vibe of the meal.

Make-Ahead Tips

You can trim and halve the Brussels sprouts a day ahead, storing them in a sealed container in the fridge so you're ready to toss and roast when the time comes. The chestnuts can be chopped in advance too, though they're soft enough to break apart quickly even at the last minute.

Swaps and Tweaks

If Brussels sprouts aren't your thing, halved baby potatoes roast beautifully with chestnuts and take on the same crispy, golden edges. For a vegan-friendly version, skip any cheese garnish and rely on the lemon zest and herbs to brighten the dish, or drizzle with a touch of balsamic vinegar before serving.

• Try adding a handful of dried cranberries in the last few minutes of roasting for a pop of tartness.
• Swap rosemary for thyme if you prefer a lighter, more delicate herb note.
• Toss in a few strips of crispy bacon or pancetta if you want to make it heartier and less vegetarian.

Save

Every time I make this, I'm reminded that the simplest dishes are often the ones people remember most. There's something about the smell of roasted vegetables and chestnuts that feels like home, no matter the season.

Recipe Questions & Answers

→ How do I prepare the Brussels sprouts for roasting?

Trim the ends and halve the Brussels sprouts for even roasting and better flavor absorption.

→ Can I use fresh chestnuts instead of cooked ones?

Fresh chestnuts require roasting and peeling beforehand; using cooked, peeled chestnuts saves time and ensures tenderness.

→ What is the best way to achieve a golden roast?

Roast at 200°C (400°F) and stir halfway through cooking to ensure even browning of sprouts and chestnuts.

→ Can I add other herbs or spices?

Rosemary pairs well, but thyme or sage can be used for a different aromatic profile.

→ How can I make this dish vegan-friendly?

Simply omit any optional cheese toppings and ensure all ingredients are plant-based.