Brussels Sprouts with Roasted Chesnuts

Brussels Sprouts with Roasted Chesnuts
  • 6 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 12 oz
    (350 g)


  • 1 1/2 lb
    (680 g)

    brussels sprouts:

  • 5 tsp.
    (25 mL)

    butter, melted


Preheat oven to 400°F / 200°C.

Using a sharp knife, score flat side of each chestnut.

Roast chestnuts in the shell 20 minutes then peel. Hot chestnuts are easier to peel.

Cook Brussels sprouts in boiling water for 8 to 10 minutes.

Drizzle sprouts and chestnuts with butter and broil for a few minutes. Serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007