How can you enjoy the smoky, salty flavour of sprouts with bacon without using meat? This recipe for vegan roasted Brussels sprouts with chestnuts delivers those flavours—sweet, salty and smoky—thanks to a bright dressing added at the end. The dressing balances the natural sweetness of chestnuts and the slight bitterness of sprouts. If you’ve never been a fan of sprouts, this easy and tasty dish could change your mind. It’s an ideal addition to a vegan Christmas dinner menu.
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Brussels sprouts often get a bad rap, but they’re really miniature cabbages with great potential when cooked properly. Overcooked sprouts become bitter, especially when boiled, but roasting brings out their sweetness and texture. The dressing in this recipe tames any bitterness and adds layers of umami, sweetness and smoke.
The smoky dressing was inspired by the classic sprouts-with-bacon flavour I used to make before going vegan. I experimented with coconut bacon and mushroom bacon, but found that on busy days—especially at Christmas—there isn’t time to make substitutes. Instead, the simple solution was to roast the sprouts and chestnuts, then coat them in a concentrated dressing that delivers the sweet, salty and smoky notes straight to the cooked veg. It’s a fuss-free approach that works brilliantly and will be useful on other vegetables year-round.
Why You Are Going To Love These Brussel Sprouts!
- Easy – no fiddly components. Roast everything, then whisk a small dressing to finish.
- Quick – minimal hands-on time, freeing you to focus on the rest of your meal.
- Saves hob space – perfect for a large roast where stovetop space is limited.
- Delicious – the dressing ensures you won’t miss bacon.
- Vegan and gluten-free – dairy-free, egg-free and wheat-free.
Ingredients
A short ingredient list makes this a straightforward vegan side.
- Brussels sprouts – choose small sprouts where possible; they’re sweeter. Freshness helps reduce bitterness.
- Chestnuts – use tinned or vacuum-packed cooked chestnuts to save time.
- Olive oil – a regular light olive oil is fine for roasting.
- Tamari – a gluten-free soy sauce alternative. Use soy sauce or coconut aminos if preferred.
- Toasted sesame oil – the dark, toasted variety adds a nutty aroma.
- Maple syrup – choose a good-quality maple syrup for the best flavour.
- Liquid smoke – optional but recommended for a smoky note if you can find it.
Please see the printable recipe card at the bottom of this post for the full ingredient list and quantities.
Basic Instructions
Oven Temperature:
Cooking Time:
180°C / 350°F
30 minutes
Overview:
- Prep the sprouts and chestnuts (see the cleaning and cutting section below).
- Toss sprouts and chestnuts with olive oil, salt and pepper and roast for about 30 minutes, stirring once so they brown evenly.
- Whisk the dressing ingredients together and pour over the hot sprouts just before serving.
- Toss to coat and serve immediately.
This is a summary only. Please see the printable recipe card at the bottom of the page for precise measurements and full instructions.
How To Clean and Cut Brussels Sprouts
- Wash the sprouts thoroughly. Either rinse them in a colander under running water or soak them in a bowl of water for a few minutes and swirl them around before draining.
- Trim off the base of each sprout; this helps the outer tough leaves fall away.
- Remove any remaining dirty or damaged outer leaves.
- Cut each sprout in half through the root end (a vertical cut). This keeps the halves intact during roasting.
Serving suggestions
Roasted Brussels sprouts with chestnuts are a classic winter side and work beautifully with a full vegan roast. Serve alongside options such as a vegan nut roast, boulangère potatoes, braised red cabbage, roasted parsnips with mustard and maple, carrot and swede mash, and sauces like bread sauce or spiced cranberry-orange sauce.
Variations
If you don’t have chestnuts, halved pecans or other toasted nuts make a tasty substitute that adds crunch and a nutty note.
Making ahead
These are best served on the day they’re roasted. You can, however, prep the sprouts ahead by trimming and storing them submerged in a bowl of water in the fridge overnight, then drain and roast on the day.
Leftovers
Leftover roasted sprouts and chestnuts are excellent in a quick stir-fry. Sauté onion, garlic and ginger (and chilli if you like), add the sprouts and chestnuts with sliced peppers and other leftover vegetables, then toss with rice or noodles. Finish with tamari, mirin or rice vinegar, a splash of sesame oil and sesame seeds. Add leftover gravy or a little vegetable stock if needed.
📖 Recipe 📖
The Best Roast Brussel Sprouts and Chestnuts
10 mins
30 mins
40 mins
Ingredients
Sprouts
- 350 g brussels sprouts, peeled and halved
- 150 g cooked chestnuts, halved
- 1 tablespoon olive oil
- Salt and pepper
Dressing
- ½ teaspoon tamari
- ½ teaspoon toasted sesame oil
- ¼ teaspoon maple syrup
- ¼ teaspoon liquid smoke (optional)
Instructions
- Prep the sprouts by trimming the base and removing any tough outer leaves, then halve them through the root.
- Prepare the chestnuts: drain and pat dry any tinned or vacuum-packed chestnuts, then halve them.
- Place sprouts and chestnuts in a roasting tin, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast at 200°C (or 180°C if your oven is already in use) for 30 minutes, stirring halfway to ensure even browning.
- While roasting, whisk together the dressing ingredients in a small cup. When the sprouts come out of the oven, pour the dressing over and toss to coat.
- Serve immediately.
Nutrition
Carbohydrates: 25 g |
Protein: 4 g |
Fat: 5 g
If you enjoyed this recipe, please leave a star rating on the recipe card!
More Christmas Recipes
If you like this vegan roasted Brussels sprouts and chestnuts recipe, explore other vegan and gluten-free Christmas options to complete your menu, including nut roast, braised red cabbage, roasted parsnips, and spiced cranberry-orange sauce.
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Decadent Nut Roast with Red Wine & Porcini Jus (Vegan & Gluten-Free) -
Braised Red Cabbage with Apple & Balsamic
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Roasted Parsnips with Wholegrain Mustard & Maple Syrup
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Spiced Cranberry & Orange Sauce
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