Roasted Sprouts with Chestnuts (Printable)
Brussels sprouts roasted with sweet chestnuts, garlic, and rosemary for a flavorful winter side.
# What You'll Need:
→ Vegetables
01 - 1.1 lb 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
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - In a large mixing bowl, toss Brussels sprouts, red onion, and garlic with olive oil, rosemary, salt, and pepper until evenly coated.
03 - Spread the mixture evenly on a parchment-lined baking tray.
04 - Roast for 20 minutes, stirring once halfway through to ensure even cooking.
05 - Incorporate the chopped chestnuts into the tray, gently toss, and roast 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 lemon zest and fresh parsley before serving.
# Expert Advice:
01 -
- The sprouts get crispy edges while staying tender inside, and the chestnuts add a sweet, earthy richness that feels festive without any fuss.
- Everything cooks on one tray, which means minimal cleanup and maximum flavor from the caramelized bits that form on the pan.
02 -
- Don't crowd the tray or the vegetables will steam instead of roast, leaving you with soggy sprouts instead of crispy, caramelized ones.
- Add the chestnuts toward the end so they warm through without drying out, which I learned after burning a batch by tossing them in too early.
03 -
- Use a large enough tray so the vegetables have space to breathe, which is the secret to getting those crispy, caramelized edges instead of a mushy pile.
- Taste a sprout before you pull the tray out—if it's still firm, give it another few minutes, because tender sprouts with a slight char are what make this dish unforgettable.