Roasted Brussels Sprouts & Chestnuts

  • PREP 15
  • COOK TIME 60
  • SERVES 6
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Functional Foods Highlight

Family recipes always seem to make an appearance during the holidays. With all of the smells and tastes of tradition, you can’t help but have a sense of nostalgia. This recipe does just that! For us, this recipe is usually served on Thanksgiving but the smell of chestnuts roasting in the oven takes me to Florence, where we usually spend Christmas, and the aroma of chestnut stands in every piazza. Chestnuts add a great texture and meatiness to the brussels sprouts and elevate this traditional side to a festive one!

Food Farmacy

  • 1 ½ lb Brussels Sprouts, trimmed and halved
  • 1 lb Fresh Chestnuts
  • 2 Tablespoons good Olive Oil
  • salt and pepper to taste


For the Chesnuts:

  • Preheat oven to 350 degrees F
  • Using a sharp paring knife, score an X on the flat side of each chestnut and roast on a lined baking sheet for 35 minutes
  • Remove from oven, wrap in a clean kitchen towel and squeeze until you hear cracking (this will help with the peeling process!)
  • Once cool enough to handle, peel back shell and skin and cut chestnuts in half


For Brussels Sprouts:

  • Increase oven to 425 degrees F
  • Toss Brussels Sprouts with Olive Oil, Salt, and Pepper and spread evenly on a lined baking sheet
  • Roast for 25 minutes or until cooked all the way through; add chestnuts to the Sprouts towards the end of cook time (about 5-10 minutes left)
  • Serve and enjoy while hot!


From the Chef:

Using fresh chestnuts is great but it also takes a lot of time to roast and peel them! If you don’t want the fuss, I recommend using jarred steamed whole chestnuts; they are much easier to handle and taste delicious. Halve and add them to the Brussels Sprouts during the last 10 minutes of roasting!

From the Doc:

Chestnuts are actually considered a nut AND a fruit. They are also a great source of fiber, vitamin c, and maganese, which help promote cell function and bone health.


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