Roasted Brussels Sprouts and Chestnuts

Brussels Sprouts and Chestnuts
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: servings
  • Prep: 15 mins
  • Cook: 38 mins

Sweet chestnuts and earthy Brussels sprouts are tossed with a splash of olive oil and soy sauce and baked effortlessly in the oven. A perfect complement with roast turkey.


1pound chestnuts, shelled
1pound Brussels sprouts, halved
3tablespoons olive oil
1teaspoon salt
-- Coarsely ground black pepper
2ounces chopped ham
2tablespoons soy sauce


  1. Preheat oven to 400F.
  2. Toss chestnuts, Brussels sprouts and olive oil together and spread on a baking sheet. Sprinkle with salt and pepper.
  3. Roast 20 to 30 minutes.
  4. Add ham and soy sauce. Bake 10 minutes.

Note: To shell chestnuts, cut in half. Place in water and bring to a boil. Boil 8 to 10 minutes. Drain. Plunge in ice water. Remove shells.


Relish Cooking Show Chef Chris Koetke talks Brussels sprouts.

Watch the video

Nutritional Info *per serving

  • Calories 1760
  • Glycemic Load 0
  • Fat 53g
  • Saturated Fat 9g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 35g
  • Cholesterol 35mg
  • Sodium 5050mg
  • Potassium 4180mg
  • Carbohydrate 283g
  • Fiber 17g
  • Sugars 11g
  • Protein 47g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 930%
  • Calcium 30%
  • Iron 80%