Roasted Brussels Sprouts and Chestnuts

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 38 mins

Brussels sprouts get a nutty partner for a holiday-worthy side dish.

Brussels Sprouts and Chestnuts
Mark Boughton Photography / styling by Teresa Blackburn

Sweet chestnuts and earthy Brussels sprouts are tossed with a splash of olive oil and soy sauce and baked effortlessly in the oven. A perfect complement with roast turkey.


1 pound chestnuts (2 1/2 cups shelled)
1 pound Brussels sprouts, trimmed and cut into halves
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 ounces chopped ham
2 tablespoons soy sauce


  1. Preheat oven to 400F.
  2. Toss chestnuts, Brussels sprouts and olive oil together and spread on a baking sheet. Sprinkle with salt and pepper.
  3. Roast 20 to 30 minutes.
  4. Add ham and soy sauce. Bake 10 minutes.

Note: To shell chestnuts, cut in half. Place in water and bring to a boil. Boil 8 to 10 minutes. Drain. Plunge in ice water. Remove shells.




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