Roasted Brussels Sprouts Chestnuts (Printable version)
Cozy side dish with caramelized sprouts and sweet chestnuts, perfect for autumn tables.
# List of ingredients:
→ 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
# Directions:
01 - Preheat the oven to 400°F.
02 - Toss Brussels sprouts and sliced red onion with olive oil, balsamic vinegar, sea salt, black pepper, and thyme in a large bowl until evenly coated.
03 - Spread the mixture uniformly on a large baking sheet lined with parchment paper.
04 - Roast for 20 minutes, stirring halfway through to ensure even caramelization.
05 - Add the chopped chestnuts to the baking sheet, gently toss to combine, and continue roasting for an additional 10 minutes until Brussels sprouts are golden and chestnuts warmed through.
06 - Transfer to a serving dish and serve hot.
# Expert Advice:
01 -
- The balsamic vinegar creates sticky, caramelized edges that make even skeptics reach for seconds.
- Chestnuts add a tender, earthy sweetness that feels both rustic and elegant without any fuss.
02 -
- Do not overcrowd the baking sheet or the sprouts will steam instead of roast, spread them out and use two pans if needed.
- Stir halfway through the first roast or the bottoms will char while the tops stay pale.
03 -
- Use the convection setting if you have it, the circulating air makes the edges even crispier.
- Save any leftover thyme stems to toss onto the pan, they add fragrance as they roast and can be plucked out before serving.