Maple Glazed Brussel Sprouts with Chestnuts

This brussel sprout recipe is a show stopper! I have been able to convert so many brussel sprout haters with this recipe. I don’t blame them for hating brussel sprouts if they have only had steamed or boiled sprouts. Roasting them at a high heat brings out the natural sugars and then we enhance them with maple syrup and naturally sweet chestnuts.

If you need help pulling together your holiday menus, please read my Thanksgiving favorites menu. There is also a guide to taking the stress out of preparing that holiday menu in my How to make Thanksgiving Dinner without breaking a sweat article.

Maple Glazed Brussel Sprouts with Chestnuts
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Maple Glazed Brussel Sprouts with Chestnuts

Maple Glazed Brussel Sprouts with Chestnuts
Course Side Dish, Vegan
Cuisine American
Keyword brussel sprouts, chestnut, maple
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 236kcal


  • 3/4 cup chestnuts fresh roasted or canned
  • 1 pound brussels sprouts
  • 1/3 cup maple syrup
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • Preheat oven to 375 deg. F.
  • If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
  • Trim the outside leaves and stem from the Brussels sprouts and slice in half or thirds depending on size.
  • Toss brussel sprouts in a bowl with olive oil and maple syrup. Salt and pepper while tossing. Add chestnuts and spread on a sheet pan with either non-stick foil or silpat.
  • Bake until edges are rich brown and slightly crispy, around 35 minutes.
  • Serve immediately while hot and crispy.


Calories: 236kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 613mg | Potassium: 631mg | Fiber: 4g | Sugar: 19g | Vitamin A: 855IU | Vitamin C: 107mg | Calcium: 82mg | Iron: 2mg

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