Roasted Brussels Sprouts & Chestnuts

Recipe 10 minPreparation Time 70 minCooking Time
Roasted Brussels Sprouts & Chestnuts

Roasted Brussels Sprouts & Chestnuts

10 minPreparation Time 70 min Cooking Time

About this Recipe

This dish practically screams winter comfort. Crispy-tender sprouts on creamy, sweet chestnuts with miso and roasted garlic to tie them together — it might be your new favorite holiday side dish.

The Benefits

Chestnuts are high in protein, as well as vitamin C and other antioxidants like gallic and ellagic acid. Brussels sprouts contain a compound called glycosinolate glucobrassicin that may lower the risk of developing some cancers. Both foods are full of fiber.

Note: You can purchase peeled and roasted chestnuts. 


Serves 4 to 6
  • 1/2 lb (225 g) chestnuts, shelled
  • 1 cup (240 ml) vegetable stock
  • Salt
  • 1 Tbsp (25 g) white miso
  • 1 lb (450 g) Brussels sprouts
  • 2 Tbsp (30 ml) olive oil
  • 1 head of garlic, cloves peeled
  • Freshly ground black pepper


  1. Step 1
    Heat your oven to 350˚F/180˚C.
  2. Step 2
    Blanch the chestnuts in a pot of boiling water for 1 minute, then remove them to a bowl of cold water to cool them off. Drain them and peel off the loosened skins. Halve the chestnuts, put them in a pot with the stock, add a pinch of salt, cover, and simmer until tender, about 30 minutes (20 minutes if they were pre-roasted).
  3. Step 3
    Put the chestnuts in a food processor with the miso and a couple tablespoons of their cooking liquid and blend until smooth, scraping down the sides a few times and adding more cooking liquid (up to 1/4 cup) if needed to achieve a pudding-like consistency. Adjust the salt to taste and put the purée into a small saucepan. Set aside.
  4. Step 4
    Cut the bottoms off the sprouts, removing any brown or wilted leaves, and halve them lengthwise. Put them in a bowl with the oil, 1/2 tsp salt, and garlic cloves and toss well to coat everything with oil. Spread the mixture out on a baking dish large enough to just hold everything. Tuck the garlic under sprouts to keep it from burning and bake for about 30 minutes, until the sprouts are starting to brown on top. Stir the sprouts and bake for another 10 minutes, letting more surfaces brown (including the garlic at this stage; you want it sticky and sweet).
  5. Step 5
    While the sprouts finish roasting, heat up the chestnut purée in a small skillet over medium heat, giving it a couple of stirs and adding a little water if it’s really tight, abut 5 minutes. When warmed through, spread it on the bottom of a shallow bowl, spoon the sprouts on top, and serve.