Roasted Brussels Sprouts with Chestnuts and Chestnut Mushrooms

Serve 4-6


400g Brussels sprouts

2 leeks

300g chestnuts in their shells or 1 packet (180g) of precooked chestnuts

200g Chestnut Mushrooms

2 cloves of garlic, finely sliced

A few stems of thyme

A good splash of oil-ideally neutral flavoured oil such as sunflower or rapeseed

A knob of butter (optional)

Salt and freshly ground pepper

Chopped parsley to serve


Preheat the oven to 200c/ gas mark 6


If you are using fresh chestnuts, in their shells, you will need to roast them before peeling. To do this cut a cross with a sharp knife in the round side of the chestnuts. Roast in a roasting dish for 20 minutes, allow to cool, and then peel off the shell using the cut you have made to help you to start peeling. If you are using just open the packet of chestnuts!


Chop the Brussels sprouts and chestnut mushrooms into quarters. Slice the leeks into 1cm slices.

Place the sprouts, leeks and garlic in a roasting dish with the oil and thyme and mix them together. Place in the oven and cook for 10 minutes.

Add the mushrooms, butter and chestnuts and return the dish to the oven for another 10 minutes. Taste and add salt and pepper to your liking, remove the stick from the thyme and then sprinkle with chopped parsley.


Serve as a side dish to a roast dinner, or eat as a warm salad.