Sticky Roasted Brussel Sprouts with Chestnuts (Vegan)
Jazz up your side dishes with these delicious Sticky Roasted Brussel Sprouts with Chestnuts and a whipped herby cream cheese dip. They are deliciously sticky and tender with chestnuts, pomegranate and they’re fully vegan.
If you love trying something new with your roasted vegetables for your roast dinner, then try these sticky sprouts. They have roasted chestnuts in them, with red onion and pomegranate, too. The sprouts are fruity, sticky, sweet, rich and delicious and they are so good served with this whipped lemon, garlic and herb cream cheese dip – but feel free to serve them without it too. Serve these as an appetiser with the dip or as part of your Christmas roast dinner with Hassleback Tofu Roast and Potato Stacks, too.
Why will I love these?
These sprouts are so good:
- Sticky, tender, sweet and salty
- Loaded with flavour
- Easy to make
- Packed with red onion, roasted chestnuts and pomegranate
- Delicious on their own
- Great for as a side with roast dinners
- Served with a whipped tahini cream cheese dip
- Even sprout haters will love these
- Healthy, wholesome and good for you
- Naturally vegan, dairy-free and egg-free
- Gluten-free
- With nut-free options (leave out the chestnuts)
- Ready in 30 minutes
- Baked in one dish
If you already love the sound of these sprouts, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the sprouts:
- Brussel sprouts: slice these in half, no need to trim them.
- Red onions: they turn soft, tender and so sweet in the oven.
- Pre roasted chestnuts: these are from Merchant Gourmet (the best ones) and add so much flavour.
- Olive oil: or your preferred roasting oil.
- Maple syrup: to add sticky sweetness as the veg bakes. You can also use agave syrup or honey.
- Salt and pepper: to season.
- Pomegranate: for a pop of colour and fruitiness.
And for the whipped cream cheese:
- Dairy-free cream cheese: I use NUSH cream cheese which is almond based and so good.
- Runny smooth tahini: to make it rich and savoury.
- Lemon: for tang.
- Fresh herbs: like parsley or coriander.
Are these gluten-free and nut-free?
These are naturally gluten-free and to make them nut-free, leave out the chestnuts and check that your cream cheese does not contain nuts.
How do I make them?
These are ready to go in a few steps:
- Chop the sprouts and onions: and add to a roasting tray.
- Add in the sprouts and the oil, syrup, salt and pepper: and toss well.
- Bake for 20 minutes: or until tender and crisping.
- Meanwhile whisk together the whipped cream cheese: until smooth.
- Serve the sprouts with the cream cheese: and enjoy.
How long will they last?
Keep the cream cheese in a sealed container in the fridge for 2-3 days. The sprouts will keep for 2-3 days in the fridge in a sealed container and warm them back up for 10 minutes in ht oven.
What other recipes can I try?
For more roast dinner ideas:
- Miso Maple Roast Hassleback Tofu
- Herby Roasted Potato Stacks
- Twice Baked Roasted Squash with Almond and Cranberries
- Mushroom and Olive Tapenade Star Bread
- Mushroom Chestnut and Apricot Wellington
Sticky Roasted Brussel Sprouts with Chestnuts (Vegan)
Jazz up your side dishes with these delicious Sticky Roasted Brussel Sprouts with Chestnuts and a whipped herby cream cheese dip. They are deliciously sticky and tender with chestnuts, pomegranate and they’re fully vegan.
Ingredients
For the Sprouts:
- 400g Brussel sprouts
- 2 red onions
- 140g pre-roasted chestnuts
- 2 tbsp olive oil
- 2 tbsp maple syrup
- Salt and pepper
- 4 tbsp pomegranate
For the Cream Cheese Whip:
- 200g vegan cream cheese
- 2 tbsp runny smooth tahini
- 1 lemon, juiced
- 1 small bunch fresh parsley or coriander, chopped
Instructions
- Preheat the oven to 180Fan/200ºC and have a large baking tray ready.
- Remove any loose leaves on the sprouts and then wash. Slice them in half (no need to remove the bottoms). Peel and chop the onions into chunks.
- Add the sprouts, onions and chestnuts to the tray and toss with the olive oil, syrup and season well with salt and pepper.
- Roast for 20 minutes, tossing the tray around halfway through.
- While they are roasting, make the cream cheese whip. Add the ingredients to a bowl and whisk until smooth.
- Serve the roasted sprouts with some fresh pomegranate and the cream cheese.
- The sprouts will keep for 2-3 days in the fridge in a sealed container. Enjoy cold or warm back up in the oven for 10 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Sticky Roasted Brussel Sprouts with Chestnuts so lease let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With sprout love x
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