From the collection
Milk Chocolate Day
Celebrate Milk Chocolate Day today, , with the complete collection.
See 5 recipes Download free cookbookMaple Mustard Brussels Sprouts with Chestnuts and Apples
Brussels Sprouts with Chestnuts
Caramelized Brussels sprouts, buttery chestnuts, and tart apples roasted with maple, mustard, thyme, and cider vinegar for a savory-sweet autumn side dish.
Prep Time:20 minCook Time:30 minTotal Time:50 minServings:6Difficulty:Easy
Roasting gives Brussels sprouts the contrast they need: dark, crisp outer leaves and tender centers. Starting the cut sides directly against a hot sheet pan encourages deep browning before the sprouts have time to soften too far.
Vacuum-packed cooked chestnuts make this side dish practical enough for a weeknight while still lending a festive character. They become lightly crisp at the edges, and their gentle sweetness sits naturally beside tart apple and earthy thyme.
The glaze is added near the end so the maple syrup does not scorch. Whole-grain mustard brings texture and savory sharpness, while cider vinegar keeps the finished vegetables bright rather than sugary.
Serve the dish straight from the oven with roast chicken, pork, sausages, or a holiday spread. A final handful of toasted hazelnuts adds crunch, but the vegetables remain substantial and balanced without any heavy sauce.
Nutrition (per serving)
Calories:245 kcal
Protein:5 g
Carbs:35 g
Fat:11 g
Directions
-
1
Heat the oven to 425°F with a large rimmed sheet pan on the middle rack. Keeping the pan in the oven for 10 minutes gives the Brussels sprouts a hot surface for immediate browning.
-
2
Toss the Brussels sprouts and apple wedges in a large bowl with the olive oil, salt, and pepper until every cut surface is lightly coated.
-
3
Carefully remove the hot pan. Spread the Brussels sprouts cut-side down in a single layer and tuck the apple wedges between them. Roast without stirring for 15 minutes.
-
4
Whisk the maple syrup, whole-grain mustard, cider vinegar, thyme, and melted butter in the now-empty bowl until the glaze is smooth and glossy.
-
5
Add the chestnuts to the pan and drizzle the glaze over the vegetables. Turn everything with a thin spatula, then return the pan to the oven for 10 to 12 minutes, until the sprouts are tender and deeply browned and the apples hold their shape.
-
6
Transfer the roasted mixture to a warm serving platter, scraping the tangy pan juices over the top. Scatter with toasted hazelnuts, taste for salt and vinegar, and serve immediately.
Ingredients
- Brussels Sprouts, Trimmed and Halved:2 lb
- Tart Apple, Cored and Cut into 1-Inch Wedges:1 large
- Cooked Peeled Chestnuts, Halved:7 oz
- Extra-Virgin Olive Oil:3 tbsp
- Fine Sea Salt:3/4 tsp
- Black Pepper:1/2 tsp
- Pure Maple Syrup:1 1/2 tbsp
- Whole-Grain Mustard:1 tbsp
- Apple Cider Vinegar:1 tbsp
- Fresh Thyme Leaves:2 tsp
- Unsalted Butter:1 tbsp
- Toasted Hazelnuts, Roughly Chopped:1/3 cup
Tips & Notes
- Choose firm, compact Brussels sprouts of similar size so the halves roast at the same rate.
- Dry the washed sprouts thoroughly; surface moisture prevents the cut sides from browning.
- For a nut-free version, omit the hazelnuts and finish with toasted pumpkin seeds.
