Roasted Brussels sprouts with chestnuts

Roasted Brussels sprouts with chestnuts make a tasty autumn side dish using fresh, seasonal ingredients! The secret to creating the best Brussels sprouts is to roast them in a hot oven so that they are tender on the inside and golden and crispy around the edges! Pairing them with chestnuts makes this side dish filling, nutritious and satisfying.

The Brussels sprouts in this recipe are blanched, halved, and roasted in the oven together with peeled chestnuts. I’ve kept the seasoning simple: extra virgin olive oil to toss the Brussels sprouts in before roasting, unrefined sea salt, and freshly ground black pepper. Just before serving, the seasoning is rounded off with melted vegan butter, to which you can add garlic if you like.

Is it Brussel sprouts or Brussels sprouts?

The correct name is Brussels sprouts because they were cultivated near Brussels, Belgium, the town from which their name derives, in the 13th century.

Like all true Brits, I love Brussels sprouts! That’s not always been the case, though – as a kid, I hated them. I guess they’re sort of an acquired taste. Although they’re not everyone’s favourite, there are some great ways of preparing them that really bring out the flavour and are far more appealing than the plain, boiled sprouts we grew up with. These oven-roasted Brussels sprouts with chestnuts are one of the tastiest and most satisfying ways to eat them!

I have to say, though, that this recipe is equally as delicious with boiled Brussels sprouts as it is with roasted. This alternative is a better option if you are using frozen Brussels sprouts. When I boil them, I usually leave them whole instead of cutting them in half, and I sometimes add garlic to the melted vegan butter. It’s entirely up to you – you can make this recipe as indulgent or as health-conscious as you like!

This recipe is quick and easy to make – you can have it on the table in 30 minutes with very little hands-on time involved.

How to make roasted brussels sprouts with chestnuts

Ingredients

In the recipe card at the end of this post, you’ll find the exact quantities of each ingredient.

• Brussels sprouts – fresh Brussels sprouts are best for roasting. Look for small, compact Brussels sprouts and cook them while they are still fresh because they become more bitter with age.
• chestnuts – use boiled or steamed chestnuts for this recipe. You can either cook your own, or you can buy them already cooked in a jar, tin or vacuum-pack (usually steamed). If you can’t get hold of chestnuts, you could substitute them with potatoes or just omit them.
• oil – I use extra virgin olive oil. Since this is for tossing the Brussels sprouts in before roasting, there’s no need to use the most expensive.
• vegan butter (optional) – I use Vegan Block by Naturlì or Flora. Feel free to use your own favourite vegan butter.
• garlic (optional) – sometimes, I add minced garlic to this recipe for roasted Brussels sprouts and chestnuts. In this particular batch in the photos, I didn’t.
• salt – I use unrefined sea salt for all my recipes. Read about the benefits of natural, unrefined grey sea salt here.
• black pepper – freshly ground black pepper elevates the flavour of the roasted Brussels sprouts and chestnuts.

Tips

• I recommend blanching the Brussels sprouts so that they keep their vibrant green colour even after roasting, but you can skip this step if you want.
• I have an electric fan oven, and I get the best results by roasting them on baking paper on the bottom shelf of the oven. Use a solid tray, not a rack. That way, they brown nicely on both sides without you having to turn them during cooking. Every oven is different, so you might need to tweak the times and the temperature a bit to suit your oven. In a gas oven, the bottom shelf may not be such a good idea.
• My roasted Brussels sprouts and chestnuts took around 20 to 25 minutes to cook, but I recommend checking on them after 10 to 15 minutes because you may need to lower the temperature so that they don’t burn. These roasted Brussels sprouts with chestnuts are ready when they are cooked through but are still firm and turning golden brown on both sides. The ones around the edge usually cook faster, so be careful not to burn them.

Method

In the recipe card below, you’ll find step-by-step instructions with photos.

• Trim and wash the Brussels sprouts. If you’re going to blanch them, leave them whole. Otherwise, cut them in half lengthwise.
• Blanch the Brussels sprouts in boiling, lightly salted water for 2 to 3 minutes, then strain them in a colander.
• As soon as they’re cool enough to handle, cut them in half.
• Put the Brussels sprouts and chestnuts into a bowl with the extra virgin olive oil. Toss them until they’re lightly coated all over.
• Preheat the oven to 250° C, with the setting on top and bottom heat.
• Line a baking tray with a sheet of parchment paper and tip the Brussels sprouts and chestnuts onto the tray. Spread them out into a single layer. I lay the cut side down.
• Roast them in the oven until they’re golden brown on both sides.

How to serve roasted Brussels sprouts with chestnuts

Just before serving, heat a little vegan butter in a pan and toss the Brussels sprouts and chestnuts in the melted butter. Add some minced garlic if you want – sautée it gently on low heat without colour until soft and translucent. Season the Brussels sprouts and chestnuts with a little unrefined sea salt and freshly ground black pepper, and serve immediately.

Serving suggestions

These roasted Brussels sprouts and chestnuts are a perfect accompaniment to an autumn-themed dish like braised seitan, vegan sausages, or any other vegan meat dish, especially if it has a sauce or gravy.

Here’s another suggestion. Take advantage of the fact that the oven is already on and roast some pumpkin slices on another shelf of the oven at the same time as the Brussels spouts. If you like the idea, take a look at my recipe for roasted pumpkin slices.

How to store roasted brussels sprouts with chestnuts

Freshly cooked food always has the best nutritional value, but if you do have leftovers, you can store them in an airtight container in the fridge, where they’ll keep for 3 to 4 days.

Can you freeze roasted Brussels sprouts with chestnuts?

Yes, you can, but I don’t really recommend freezing them because they are best eaten fresh. If you want to freeze them, put them in an airtight container suitable for freezing and store them in the freezer for up to a month. Remember not to refreeze them if they were frozen to start with.

How to Reheat

Reheat the roasted Brussels sprouts on low heat in a wide, non-stick pan with a lid. This will ensure everything stays nice and moist. Another option is to reheat them in the oven. If you choose this method, it’s best to cover them with a lid or foil to stop them from drying out. Otherwise, you could heat them up in the microwave if you prefer.

If reheating from frozen, allow them to defrost at room temperature first.

I hope you enjoyed this recipe for roasted Brussels sprouts and chestnuts. If you do, let me know in the comments below – I’d love to hear from you!

If you like this recipe, you might also like these popular winter side dishes!

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