Roasted Brussels Sprouts With Cinnamon-Butter Yogurt and Chestnuts Recipe (2024)

This is a lot of work with many steps and ingredients. Unless you can assign somebody to prepare this single dish, there’s absolutely no way it would make it to a Thanksgiving table since it can’t be prepared in advance, at least as I read the recipe. I find it much simpler to halve and roast the brussels sprouts in olive oil and lightly dress with salt, pepper, hot honey or maple syrup and Aleppo pepper, and a squeeze of lemon or balsamic. Easily prepped and thrown together at the last minute.

We thought this was fabulous! Used Trader Joe cooked, vacuum packed organic chestnuts. The dish looked so festive, all red and green. The pomegranate seeds are a must, as they look like jewels and pop into bursts of sweet juice. Crispy fried sage leaves are also a great touch--I fried in butter and poured over at the end. Quite filling, as chestnuts have meaty texture, but not heavy.

I love Reem Assil's cookbook "Arabiyya," in which savory dishes often incorporate cinnamon and cardamon, among other spices. Give it a chance!

Agree with Ellen on the olive oil, salt and pepper. Maybe a splash of balsamic. Honey and maple syrup are too sweet for me. Brussel sprouts are delicious when simple and roasted.

Too complicated a recipe for a large Thanksgiving meal. Roast with olive oil, garlic and, if desired, pepper and salt. A sprinkling of pomegranate seeds at the end will provide a sweet, tart counterpoint, or substitute balsamic vinegar as others have suggested.

Roasted Brussels sprouts do not need to be smothered in toppings. Instead:Halve the sprouts Spread on a baking pan Drizzle with olive oilSalt a bitRoast about 20 minutes at 400 degrees, or until the outside crisps up and is done to taste. Toss/shake midway through. (We use parchment paper on top of a baking sheet.)Test/taste occasionally while the sprouts roast — they will become sweeter and creamier as time passes.

There are a lot of "moving parts" to this recipe but some shortcuts might help. Make the yogurt butter and chestnut topping sans the pomegranate seeds the day before. Similarly prep the sprouts and kale. Cover and refrigerate. The following day bring everything up to room or "recipe temp", & add the seeds before cooking the sprouts and finishing it off.

Brussels sprouts are the non-sweet food on the Thanksgiving plate so why squander that by using maple syrup and cinnamon? Better option — flavors like lemon, garlic, mustard, pepper.

Yes, I was thinking the same thing. I'm looking forward to trying this recipe with the leftovers a day or 2 later. And I hope Mr Ottolenghi will try to be a bit more open-minded about our Thanksgiving traditions. The food doesn't have to be bland.

He warns against overcooking the sprouts, but the photo clearly shows that they have been.

Real talk does anyone actually like eating pomegranate seeds? They look nice, great flavor, but chewing them up is like eating wood chips

I can’t wait to make this. But it will be a star against a roast chicken or fish. Many Thanksgiving dishes are bland due to the traditional nod to the simplicity of the holiday’s origin, and the limitations of time in the kitchen while putting a feast on the table by 2 pm or so.

You can only make this at the last minute and it requires both the oven and the cook top, plus it uses several pans. I think I'll make it at a less hectic meal. It looks like something we would love.

I am sad that Mr. Ottolenghi disparages fresh brussels sprouts roasted in olive oil with salt and pepper as bland. On the contrary, the fresh, green flavour of the brussels sprouts is allowed to shine and is a good foil for the richness of the stuffing and gravy.

This would be a really good recipe for a child who has to be tricked into eating vegetables!

Oven 190 c

Was able to make this for Thanksgiving (along with several other dishes) without too much fuss, and it was a favorite at the table! Delicious mix of flavors, that complimented the entire meal so well. If you can multi-task we’ll, it’s really not all that complicate, and came together fairly fast. Worth the effort!

Subbed in delicata squash as the chunky veg and used shaved Brussel sprouts. Made as much as possible in advance and pulled it all together as the roasted veggies came out of the oven- it was a hit at our table!

This is a complicated and time consuming recipe. Also so special and worth it. Made exactly as written and it is perfect. If someone is willing to execute this as their one contribution to the thanksgiving meal, it will be the star, I assure you.

This recipe is fantastic. Don’t change a thing!

I made this as I had chestnuts I wanted to use up. I thought it was good but likely wouldn’t make again. Agree with comments that Brussels sprouts are delicious simply roasted and with a lot less work!

Used salted pecan halves instead- good

i prepared this complex Brussel Sprout side dish for Christmas dinner along with simpler fare, ham and cornbread. We concluded the day with NY Times's festive, Eton Mess. We thoroughly enjoyed the sprouts and later touted its goodness on Facebook. A big hit with my family. The trickiest part was peeling freshly boiled chestnuts for one of the four layers. (Turned to online advice for help with that.)

I agree with Ellen. There are so many steps; it takes too long; it is not a good fit with Thanksgiving. It looks very pretty and tastes fine, but you could get the equivalent with less work.

We made 2/3 of this and it was a terrific vegetarian meal for two. Only made one change: used hazelnuts because I couldn’t find chestnuts. Also, not really sure the sage added much…

I made this because it was my only contribution to Thanksgiving. It was delicious and fancy when it was warm. However, it doesn't have much to do with Brussels sprouts and leftovers have to be cold because of the yogurt. Meh.

As mentioned in the description, I did the yogurt and chestnut elements in advance. The rest of the elements came together in about the same time as my usual Brussels sprouts recipes. I had one guest ask for the recipe, the other (who doesn't cook) said they were some of the best Brussels sprouts he had ever had. I made it per the recipe and is going into my keeper file.

Tried this on a less hectic day than Thanksgiving and it is not too sweet and is a nice take on Brussels sprouts. Would use again. I omitted sage and kale, which would have been good but may not be necessary. Also mixed the yogurt butter sauce in instead of plating sprouts on yogurt— an error that made it not very pretty but gave a nice creamy texture.

Concur w/ Ellen.. it was a lot of work, but it was worth it. Complex and complimentary flavors/textures. Pre-cooked chestnuts can be pricey but worth the time savings. Now I just need to find some recipes to use the remaining chestnuts.....

Divine! Well worth the effort.