Roasted Brussels Sprouts and Chestnuts

Brussels Sprouts and Chestnuts
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 38 mins

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.


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


Nutritional Info *per serving

  • Calories 280
  • Fat 7g
  • Cholesterol 10mg
  • Sodium 560mg
  • Carbohydrate 47g
  • Fiber 4g
  • Protein 9g