Roasted Chestnuts and Brussels Sprouts with Lemon

Roasted Chestnuts and Brussels Sprouts with Lemon & Garlic

Roasted chestnuts and Brussels sprouts. The rich flavor of the nuts balances out the sprouts and the addition of fresh tangy lemon brings a burst of sunshine.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Autor Elle


  • 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)


  1. Preheat the oven to 400°F / 200°C.
  2. 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.
  3. 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.
  4. Transfer to a serving bowl, drizzle lemon juice, sprinkle with parmesan and serve.
  5. Garnish with lemon wedges if desired.