Save Enjoy a flavorful side showcasing caramelized Brussels sprouts paired with sweet, tender roasted chestnuts. The sprouts and sliced red onion are tossed in olive oil, balsamic vinegar, fresh thyme, and seasoning before roasting until golden and fragrant. Adding chestnuts mid-roast brings warmth and a subtle sweetness that complements the savory notes. This dish is easy to prepare, gluten-free, and perfect for cozy autumn or holiday gatherings, enhancing any meal with its comforting textures and rich flavors.
I was rummaging through a farmers market on a drizzly October morning when I spotted chestnuts piled high next to bundles of Brussels sprouts. The vendor convinced me they belonged together, and I went home skeptical but curious. That evening, my kitchen filled with the smell of caramelizing edges and woodsy sweetness, and I understood what she meant.
The first time I served this, my brother poked at a chestnut with his fork and asked if it was a potato. When he tasted it, he went quiet for a moment, then cleared half the platter before anyone else could claim more. Now he requests it every Thanksgiving.
Ingredients
- Brussels sprouts (500 g, trimmed and halved): Choose firm, bright green sprouts and slice them in half so the cut sides can caramelize beautifully against the hot pan.
- Red onion (1 small, sliced): The onion softens and sweetens as it roasts, adding a gentle sharpness that balances the sprouts.
- Cooked and peeled chestnuts (150 g, roughly chopped): Use vacuum-packed or jarred chestnuts to save time, they warm through and turn slightly crisp at the edges.
- Olive oil (2 tbsp): Just enough to coat everything and encourage browning without making the dish greasy.
- Balsamic vinegar (1 tbsp): This is where the magic happens, it caramelizes into sweet, tangy glaze that clings to every surface.
- Sea salt (1 tsp): Brings out the natural sweetness of the sprouts and chestnuts.
- Freshly ground black pepper (½ tsp): A little heat to keep things lively.
- Fresh thyme leaves (1 tsp or ½ tsp dried): Thyme adds an earthy, herbal note that feels like autumn in a bite.
Instructions
- Prep the oven and sprouts:
- Preheat your oven to 200°C (400°F). Trim the woody ends off the Brussels sprouts and slice them in half so their flat sides can brown up nicely.
- Toss and season:
- In a large bowl, combine the halved sprouts and sliced red onion with olive oil, balsamic vinegar, salt, pepper, and thyme. Use your hands to toss everything until each piece glistens.
- Spread and roast:
- Arrange the mixture in a single layer on a parchment-lined baking sheet, cut sides down when possible. Roast for 20 minutes, giving the pan a good stir halfway through so everything browns evenly.
- Add chestnuts and finish:
- Scatter the chopped chestnuts over the sprouts, toss gently, and roast for another 10 minutes. The sprouts should be deeply golden and the chestnuts warmed through with crispy edges.
- Serve hot:
- Transfer everything to a serving dish while still hot. The balsamic will have reduced into a glossy coating that clings to every piece.
Save One evening, I brought this to a potluck where everyone else had brought casseroles and mashed things. A friend who claimed to hate Brussels sprouts ate three servings, then texted me the next day asking for the recipe. That felt like a small victory.
Choosing Your Chestnuts
Fresh chestnuts are lovely if you have the patience to roast and peel them, but vacuum-packed cooked chestnuts save you 20 minutes and a lot of burnt fingertips. Look for ones that feel plump and smell faintly sweet, not musty.
Flavor Variations
Swap the balsamic for a drizzle of maple syrup if you want something sweeter and more autumnal. A handful of toasted hazelnuts or pomegranate seeds scattered on top before serving adds crunch and a bright pop of color.
Storage and Reheating
Leftovers keep in the fridge for up to three days and reheat well in a hot oven or skillet. The sprouts lose a little crispness but the flavors deepen overnight, making them even better the next day.
- Reheat at 180°C (350°F) for 10 minutes to bring back some of the crunch.
- Toss cold leftovers into a grain bowl or salad for an easy lunch.
- Add a squeeze of lemon juice before serving to brighten up day-old sprouts.
Save This dish has become my answer to anyone who says they do not like Brussels sprouts. It is simple, forgiving, and tastes like the best parts of fall gathered on one plate.
Recipe FAQ
- → How do I prepare Brussels sprouts for roasting?
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Trim the ends and halve the Brussels sprouts for even cooking and caramelization during roasting.
- → Can I use fresh chestnuts instead of cooked ones?
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Fresh chestnuts need to be cooked and peeled before adding; using pre-cooked chestnuts saves time and ensures tenderness.
- → What is the purpose of balsamic vinegar in this dish?
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Balsamic vinegar adds a subtle tang and sweetness that balances the earthiness of the sprouts and chestnuts.
- → How do I achieve crispy edges on the sprouts?
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Roast at a high temperature (around 200°C/400°F) and stir halfway to promote even browning and crispy edges.
- → Can this dish be prepared ahead of time?
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It’s best served fresh, but you can roast the sprouts and chestnuts separately and reheat gently before serving.
