How can you capture the smoky, salty flavour of sprouts with bacon without using any meat? This easy vegan recipe for roasted Brussels sprouts and chestnuts does just that. A simple dressing added at the end gives sweet, salty and smoky notes that complement the natural sweetness of chestnuts and the slight bitterness of sprouts. If you’ve never enjoyed sprouts before, this dish might change your mind. It’s ideal for a vegan Christmas dinner menu.
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Brussels sprouts often get a bad rap, but think of them as small cabbages that can be wonderfully sweet when roasted correctly. Boiling can quickly turn them bitter and mushy; roasting brings out caramelised edges and a deeper flavour. The finishing dressing balances any bitterness with sweetness, salt and a touch of smokiness.
The smoky dressing is the star of this dish. It was developed to mimic the flavours of traditional sprouts with bacon but in a much simpler, vegan-friendly way. Instead of creating separate “bacon” components, the dressing adds sweet, salty and smoky notes directly to the cooked sprouts, saving time while delivering excellent flavour. This sauce also works well with many other roasted or sautéed vegetables.
Why You Are Going To Love These Brussel Sprouts!
- Easy – minimal fuss: toss, roast and whisk a quick dressing.
- Quick – little hands-on time, so you can focus on other parts of the meal.
- No hob space required – everything cooks in the oven, freeing the stovetop for other dishes.
- Delicious – the dressing brings umami and smokiness so you won’t miss the bacon.
- Vegan and gluten-free – dairy-free, egg-free and wheat-free, suitable for many dietary needs.
Ingredients
This is a straightforward vegan side dish with simple, wholesome ingredients:
- Brussels sprouts – choose small, fresh sprouts for sweeter flavour; organic if possible.
- Chestnuts – ready-cooked chestnuts in tins or vacuum packs save time; halve before roasting.
- Olive oil – use a regular refined oil for roasting.
- Tamari – a gluten-free soy alternative; regular soy sauce or coconut aminos both work.
- Toasted sesame oil – the darker bottled variety for a rich, nutty finish.
- Maple syrup – a good-quality maple syrup adds gentle sweetness.
- Liquid smoke – optional but recommended for a smoky depth if you have 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
This recipe is very simple:
- Prep the sprouts and chestnuts (see the cleaning and cutting section below).
- Toss them with a drizzle of olive oil, salt and pepper, then spread in a roasting tin and roast for about 30 minutes at 180–200°C, turning once so they brown evenly.
- Whisk together the dressing while the sprouts roast. When the sprouts are cooked, pour the dressing over and toss to coat.
- Serve immediately.
This is a summary only. Please see the printable recipe card at the bottom of this page for 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 swish them around, then drain — soaking helps remove grit.
- Trim off the base of each sprout; this will loosen and allow the tough outer leaves to fall away.
- Remove any remaining dirty outer leaves by hand. For very large sprouts, trim a little more off the base if needed.
- Cut each sprout in half through the root end (not horizontally) so they stay intact while cooking.
Serving suggestions
Roasted Brussels sprouts are a classic Christmas side. For a full vegan Christmas roast, serve these sprouts alongside dishes such as a vegan nut roast, boulangère potatoes, carrot and swede, braised red cabbage, and roasted parsnips with mustard and maple. Finish the meal with bread sauce and cranberry sauce for a festive spread.
Variations
If you don’t have chestnuts, pecans make a tasty, nutty substitute. You can also experiment with adding a few dried cranberries after roasting for a sweet contrast.
Making ahead
These are best served on the day they’re cooked, but you can prepare the sprouts a day ahead and store them in a bowl of cold water in the fridge overnight. Drain and roast on the day.
Leftovers
Leftover dressed sprouts and chestnuts are excellent in a stir-fry. Sauté onion, garlic and ginger (and chilli if desired), add spices such as five-spice or Thai seasoning, then add sliced peppers, leftover vegetables and cooked rice or noodles. Finish with a splash of tamari, rice vinegar or mirin, a little sesame oil and sesame seeds for a fast, flavourful meal.
📖 Recipe 📖
The Best Roast Brussel Sprouts and Chestnuts
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. Halve each sprout through the root so they remain intact.
- Prepare the chestnuts: drain and pat dry if using tinned or vacuum-packed chestnuts, then halve them by pressing or cutting.
- 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 set) for 30 minutes, stirring halfway to encourage even browning.
- While the sprouts roast, whisk together the dressing: tamari, toasted sesame oil, maple syrup and liquid smoke (if using).
- When the sprouts are cooked and nicely browned, pour the dressing over them and toss to combine. Serve immediately.
Nutrition
Carbohydrates: 25 g |
Protein: 4 g |
Fat: 5 g
If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!
More Christmas Recipes
If you enjoyed this roasted Brussels sprouts and chestnuts recipe, try other vegan and gluten-free festive recipes to build a complete Christmas menu, including nut roast, braised red cabbage, roasted parsnips and spiced cranberry sauce.
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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