Roasted Chestnut and Root Vegetable Medley

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A warm, earthy side dish featuring roasted chestnuts and a blend of winter root vegetables that evoke the cozy spirit of the holiday season. This Mediterranean-inspired Christmas recipe, ready in about 65 minutes, pairs chestnuts, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chestnuts
• 2 large, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, peeled and cut into 1-inch cubes sweet potatoes
• 3 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 3, minced garlic cloves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Using a sharp knife, score 12 oz chestnuts with an X on the flat side, then roast them on a baking sheet for 20 minutes until shells peel easily and nuts are tender.
2. Step 2: While chestnuts roast, toss 2 large peeled carrots, 2 medium peeled parsnips, and 1 large peeled sweet potato cut into 1-inch pieces with 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tsp salt, 1/2 tsp black pepper, and 3 minced garlic cloves in a large bowl.
3. Step 3: Spread the vegetable mixture evenly on a rimmed baking sheet and roast in the oven for 30-35 minutes, stirring halfway through, until vegetables are golden and tender.
4. Step 4: When chestnuts are cool enough to handle, peel and roughly chop them, then stir into the roasted vegetables and serve warm.