Sheet Pan Roasted Brussels Sprouts with Chestnuts for Cozy Winter Meals

We roast them on a sheet pan, not an open fire, but you do you

Photo: Yvonne Duivenvoorden

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Brussels sprouts are one of our favorite vegetables, especially in winter – and this chestnut roasted preparation makes them even more perfect for the season than ever. You might say they please kids from 1 to 92. We don’t roast them over an open fire, though; putting a sheet tray in the oven is a bit more practical. Don’t worry about breaking out the nutcracker to break down the chestnuts, this recipe is designed for the packaged variety which come pre-peeled.


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Sheet Pan Roasted Brussels Sprouts with Chestnuts

Prep Time
25 min
Cook Time
25 min
50 min


  • Olive oil cooking spray
  • 2 lb Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp extra-virgin olive oil
  • 2 tsp apple cider vinegar
  • 3/4 tsp sea salt
  • Fresh ground black pepper, to taste
  • 1 cup jarred or vacuum-packed roasted chestnuts, chopped


  1. Preheat oven to 400°F. Coat a large, rimmed baking sheet with cooking spray. Add Brussels sprouts, oil, vinegar, salt and pepper. Toss well to coat, spread evenly on sheet and bake for 20 minutes, stirring once.
  2. Remove from oven, add chestnuts and toss to distribute evenly throughout. Return to oven and bake until Brussels sprouts are tender and golden brown, 5 to 10 minutes. Serve hot.

Nutrition Information

  • Serving Size 3/4 cup
  • Calories 125
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 5 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 209 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g