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Roasted Chestnuts and Brussels Sprouts

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Servings: Serves 6

Cook Time: 65 minutes

Prep Time: 20 minutes


1/2 lb raw chestnuts in the shell
2 lbs brussels sprouts, trimmed and quartered
3 tablespoons Water
2 tablespoons Olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Fresh lemon juice, or to taste
1 handful Lemon wedges (optional garnish)


1. Preheat oven to 425 degrees.
2. Using a very sharp knife, cut an x in the rounded side of each chestnut, cutting through the shell. Put chestnuts in a roasting pan or rimmed baking sheet, cut side up, and roast until the shells burst open, 20 to 30 minutes. Wrap the chestnuts in a dish towel and set aside for 5 minutes. When cool enough to handle, remove and discard shells. Cut each chestnut into quarters.
3. Place peeled chestnuts, brussels sprouts, water, olive oil, salt, and pepper in the same pan. Toss to mix well and roast 20 minutes. Stir to redistribute, then roast another 10 to 15 minutes, until brussels sprouts are tender when pierced with a fork and beginning to brown in patches. Drizzle 2 tablespoons lemon juice over the mixture, stir, taste, and add additional lemon juice if desired. Transfer to a serving bowl and serve immediately, garnished with lemon wedges if desired.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 1 g (2%)
Cholesterol 0 mg (0%)
Sodium 125 mg (5%)
Total Carbohydrates 30 g (10%)
Dietary Fiber 5 g (20%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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