• 76 Ratings

In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized. A cider vinegar reduction dresses the two ingredients and gives the whole dish tang.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. Using a paring knife or a chestnut knife, cut a large X into the shell of each chestnut on one side. Arrange on a baking pan in a single layer, cut side up. Roast until flesh is tender, 20 to 25 minutes. Remove from oven. Immediately remove and discard shells, keeping chestnuts whole if possible. Set chestnuts aside.

  • Melt butter and oil in a large saute pan set over medium-high heat. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until golden, 16 to 18 minutes.

  • Add roasted chestnuts. Cook, gently stirring occasionally, until brussels sprouts are tender and spotted deep brown, 20 to 25 minutes.

  • Add vinegar, sugar, and turkey stock. Cook, stirring occasionally, until liquid has been reduced to a syrup, 4 to 5 minutes. Transfer to a serving dish, and serve.

Cook's Notes

Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones. Chestnuts are easiest to peel while hot; peel one at a time, holding in a clean kitchen towel.


76 Ratings
  • 5 star values: 13
  • 4 star values: 27
  • 3 star values: 22
  • 2 star values: 11
  • 1 star values: 3