Roasted Brussels Sprouts Chestnuts (Printable)

Caramelized Brussels sprouts tossed with chestnuts and herbs for a warm, hearty side dish.

# Ingredient List:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 small red onion, sliced

→ Nuts

03 - 5 oz cooked and peeled chestnuts, roughly chopped

→ Seasonings & Oils

04 - 2 tbsp olive oil
05 - 1 tbsp balsamic vinegar
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
08 - 1 tsp fresh thyme leaves (or ½ tsp dried)

# Directions:

01 - Set the oven temperature to 400°F.
02 - In a large bowl, combine Brussels sprouts and sliced red onion. Add olive oil, balsamic vinegar, sea salt, black pepper, and thyme, tossing until evenly coated.
03 - Spread the mixture evenly on a large baking sheet lined with parchment paper.
04 - Roast for 20 minutes, stirring once halfway through to ensure even caramelization.
05 - Add the chopped chestnuts to the baking sheet, gently toss with the sprouts and onions, then roast an additional 10 minutes until Brussels sprouts are golden and chestnuts warmed through.
06 - Transfer the contents to a serving dish and serve immediately while hot.

# Expert Tips:

01 -
  • The Brussels sprouts caramelize beautifully in the oven, turning crispy on the edges and tender inside.
  • Chestnuts add a subtle sweetness and creamy texture that balances the slight bitterness of the sprouts.
  • Its simple enough for a weeknight but impressive enough to serve at any holiday gathering.
02 -
  • Don't skip the parchment paper, it keeps everything from sticking and makes cleanup so much easier.
  • If your Brussels sprouts are different sizes, cut the larger ones into quarters so they cook at the same rate as the smaller ones.
  • Stirring halfway through is key, otherwise the bottoms will burn while the tops stay pale.
03 -
  • Buy pre-cooked chestnuts in vacuum-sealed packs to save yourself a lot of peeling time.
  • Let the Brussels sprouts sit cut-side down on the pan for the crispiest, most caramelized edges.
  • Taste before serving and add a pinch more salt or a splash more balsamic if needed.

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