Roasted Brussel Sprouts With Chestnuts

By Julie O'Hara-Clean Eating Magazine see Christina Meyer-JaxTastemaker in Residence for more tips on Foods that Make Your Heart Happy


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.

Cook's Note

Nutrients per 3/4-cup serving: Calories: 125, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 20 g, Fiber: 5 g, Sugars: 4 g, Protein: 4 g, Sodium: 209 mg, Cholesterol: 0 mg
Nutritional Bonus:
When you think of vitamin C, oranges and bell peppers may spring to mind, but don’t forget Brussels sprouts! The little cabbages are chock-full of the nutrient, which helps the body maintain healthy tendons, ligaments and bones (you’ll get 168% of your daily need in each serving of this side!). Brussels sprouts have also been shown to contain low amounts of pesticide residue compared to other vegetables, making them an excellent clean veggie option, even if you can’t purchase organic.
Roasted and peeled chestnuts are a boon to holiday cooks. Look for them in large supermarkets (especially during the holiday season), natural foods stores and gourmet markets. However, if you prefer roasting your own, buy a 3/4-pound package of raw chestnuts in the shell, cue up the holiday soundtrack and go for it!