Oven-roasted Brussels sprouts with chestnuts are simply irresistible. When roasted together, they fill the kitchen with a wonderfully festive, Christmassy aroma. Chestnuts belong to winter just as much as Christmas itself. Even the scent of roasted chestnuts from a street stall instantly brings back cosy winter memories for me — and, naturally, thoughts of dishes built around their earthy, nutty and gently savoury flavour. Paired with plenty of garlic and a squeeze of freshly pressed lemon juice, the Brussels sprouts truly come into their own. The result is a delicious holiday side dish that’s perfect alongside roast turkey.
Ingredients for Roasted Brussels Sprouts with Chestnuts
For this oven-roasted Brussels sprouts with chestnuts recipe, you only need seven simple ingredients. It’s one of those simple side dishes that tastes far more impressive than the effort involved — proof that you really don’t need much to create something delicious.
- Brussels sprouts: Choose sprouts that are firm, bright and tightly closed. They roast beautifully and by the way are also taste great in soups, so buying a little extra is never a bad idea.
- Chestnuts: Pre-cooked, peeled chestnuts are a real time-saver here and keep this recipe blissfully easy.
- Aromatics: Fresh garlic and a good-quality extra virgin olive oil bring warmth and depth to the roasted vegetables.
- Seasoning: Simple is best. Salt and pepper are all you need. Sea salt and freshly ground black pepper make a noticeable difference.
- Lemon juice: Freshly squeezed lemon juice adds brightness and lifts the whole dish right at the end.
- Parmesan cheese: Freshly grated Parmesan gives the best flavour. I like to serve it separately so everyone can add as much (or as little) as they like.
Super Easy Oven-Roasted Brussels Sprouts with Chestnuts
I love serving these oven-roasted Brussels sprouts with chestnuts at Christmas — not only because they’re wholesome and full of flavour, but because they’re such low-effort. Here’s how simple they are to make:
Step 1) Prepare the sheet pan
Trim the Brussels sprouts and remove any dark outer leaves. Roughly chop the chestnuts, then add everything to a large bowl, toss well, and spread evenly over a baking tray.
Step 2) Roast until golden
Slide the tray into the preheated oven and let the vegetables roast until tender and lightly golden, while you get on with the rest of your cooking (or simply put your feet up).
Step 3) Finish and serve
Drizzle the hot vegetables with fresh lemon juice and sprinkle with Parmesan. I like to serve extra lemon wedges and Parmesan at the table so everyone can help themselves.
You’ll find the exact ingredients and quantities for oven-roasted Brussels sprouts with chestnuts in the printable recipe card below.
The Brussels Sprouts Gene
Yes, I know that for many Brussels sprouts has a reputation for being the worst vegetable ever, but actually if they are cooked the right way, they are actually pretty darn delicious. My mother boiled them. Terrible mistake. There are ways of cooking them so that everyone will love them. Okay, not everyone. There is actually something called the “Brussels sprouts gene: TAS2R38” Or shall I say “the anti-Brussels sprouts gene” Maybe there is a Marmite gene too.
I recently read that there was a formal study done that established that sprouts contain a chemical that only tastes bitter to people who have a variation of a certain gene. The research found that about 50% of the world’s population have a mutation on this gene! It’s all clear now — there’s a reason why so many people despise them! So if you are a Brussels sprout hater, you can now tell your friendly Brussels sprout lovers that there is, in theory, a chemical reason for your dislike. And parents, please, you may want to be just a little more forgiving at this year’s Christmas dinner.
Roasting Brings out Brussels Sprouts Sweetness
Apparently, I only carry the anti–Marmite, Vegemite and turnip gene — because I genuinely love Brussels sprouts. And the secret to truly fantastic sprouts? Roasting them. High heat works magic, drawing out their natural sweetness as the sugars caramelise and turn golden.
A light coating of olive oil is essential here. It helps the sprouts brown evenly, giving you that irresistible contrast: crispy, almost crunchy edges on the outside and perfectly tender centres within. Spread them out in a single, even layer on the roasting tray and resist the urge to overcrowd too much — space is what helps them roast, rather than steam.
One last tip: smaller Brussels sprouts tend to taste sweeter, but their tightly packed inner leaves mean they can take a little longer to cook through. Patience pays off — the result is absolutely worth it.
Two Fantastic Things: Brussels Sprouts and Chestnuts
The rich flavour of the nuts balances out the sprouts and the addition of fresh tangy lemon brings a burst of sunshine. What’s not to love?
Plus this dish is packed with lots of essential vitamins and a rich number of minerals, from vitamin C to fibre to calcium to manganese, potassium, folate, iron and loads of vitamin K, among more! Great reasons for Brussels sprout lovers to keep on lovin’ them.
And if you’re now in the mood for more Brussels sprouts recipes, I’ve got you covered. These are some of my favourite ways to serve them — and they really show just how versatile this humble vegetable can be:
- Pasta with Roasted Brussels Sprouts and Blue Cheese
- Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon
- Pasta with Brussels Sprouts and Bacon
- Oven Roasted Brussels Sprouts with Balsamic Cream
Roasted Brussels Sprouts with Chestnuts
Roasted Brussels Sprouts with Chestnuts. The rich flavour of the nuts balances out the sprouts and the addition of fresh tangy lemon brings a burst of sunshine.
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Ingredients
- 750 g Brussels sprouts, trimmed and sliced in half
- 200 g vacuum-packed peeled cooked chestnuts, roughly broken up
- 4 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 3 tablespoons freshly squeezed lemon juice
- freshly grated parmesan, for serving (optional)
Method
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Preheat the oven to 400°F / 200°C.
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In a large mixing bowl combine the Brussels sprouts, chestnuts, garlic and olive oil. Sprinkle generously with salt (about half teaspoon) and season with pepper. Spread on a baking sheet lined with parchment paper.
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Transfer to a preheated oven and roast for 25-30 minutes (depending on the size of the sprouts), stirring occasionally, until Brussels sprouts are tender and nicely browned.
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Transfer to a serving bowl, drizzle lemon juice, sprinkle with parmesan and serve.
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Garnish with lemon wedges if desired.
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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