Roasted Brussels Sprouts Chestnuts

I was standing in the kitchen on a cold November afternoon, staring at a bag of Brussels sprouts I'd bought on impulse. My neighbor had dropped off a jar of chestnuts she'd roasted herself, and I thought, why not? The smell that filled the house that evening—earthy, sweet, a little nutty—made me wonder why I hadn't tried this sooner.

The first time I made this for Thanksgiving, my uncle—who swore he hated Brussels sprouts—went back for seconds. He said it was the balsamic and the way the chestnuts melted into everything. I didn't tell him how easy it was.

Ingredients

• Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves. Halving them helps them roast evenly and develop those crispy, golden edges.
• Red onion: Adds a pop of color and a mild sweetness that deepens as it roasts alongside the sprouts.
• Chestnuts: Use pre-cooked and peeled chestnuts to save time. Their creamy, slightly sweet flavor is what makes this dish feel special.
• Olive oil: Helps everything caramelize and keeps the vegetables from sticking to the pan.
• Balsamic vinegar: A little tang that balances the sweetness of the chestnuts and brings all the flavors together.
• Sea salt & black pepper: Simple seasonings that let the vegetables shine without overpowering them.
• Fresh thyme: A whisper of herbiness that smells like autumn. Dried thyme works too, but fresh is better if you have it.

Instructions

Preheat Your Oven:

Set it to 200°C (400°F) so it's nice and hot when your vegetables are ready. A hot oven is the secret to crispy edges.

Toss Everything Together:

In a large bowl, combine the halved Brussels sprouts and sliced red onion with olive oil, balsamic vinegar, salt, pepper, and thyme. Use your hands if you like, it's the best way to make sure every piece is coated.

Spread on the Baking Sheet:

Arrange everything in a single layer on parchment paper. Don't overcrowd them or they'll steam instead of roast.

Roast and Stir:

Let them cook for 20 minutes, then give everything a good stir halfway through so they brown evenly.

Add the Chestnuts:

Toss in the chopped chestnuts and roast for another 10 minutes until the sprouts are golden and the chestnuts are warmed through. The smell at this point is incredible.

Serve Hot:

Transfer to a serving dish while everything is still warm and the edges are crispy.

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There's something comforting about pulling a tray of roasted vegetables out of the oven and hearing that sizzle as you stir them. My daughter always sneaks a few chestnuts off the pan before I can serve it, and honestly, I don't blame her.

Serving Suggestions

This dish sits perfectly beside roasted chicken, pork tenderloin, or even a simple grilled steak. I've also served it as part of a vegetarian spread with wild rice and a green salad, and it held its own beautifully.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a hot oven for about 10 minutes to bring back some of that crispiness, a microwave will make them soggy.

Variations You Might Love

Sometimes I swap the balsamic for a drizzle of maple syrup, which makes the whole thing taste like fall in a bowl. You can also toss in some toasted hazelnuts at the end for extra crunch, or add a handful of dried cranberries if you want a touch of tartness.

• Try adding a pinch of smoked paprika for a deeper, smokier flavor.
• If you can't find chestnuts, roasted pecans or walnuts work in a pinch.
• For a vegan version, this recipe is already perfect as is.

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This is the kind of dish that makes people rethink vegetables. I hope it becomes one of those recipes you reach for again and again.

Recipe Questions & Answers

→ How do I prepare Brussels sprouts for roasting?

Trim the ends and halve the Brussels sprouts to ensure even roasting and caramelization.

→ Can I use fresh chestnuts instead of cooked chestnuts?

Fresh chestnuts require roasting and peeling before use; pre-cooked chestnuts save time and blend well when added late in roasting.

→ What substitutes work for balsamic vinegar in this dish?

Maple syrup can be used as a sweeter alternative, balancing the flavors while adding a gentle glaze.

→ How to achieve extra crunch in the dish?

Sprinkling toasted hazelnuts before serving adds delightful crunch and enhances the nutty flavor profile.

→ What herbs complement the Brussels sprouts and chestnuts?

Fresh thyme leaves add an earthy aroma that pairs well with the caramelized vegetables and nuts.