Sautéed Brussels Sprouts with Roasted Chestnuts and Maple Glaze

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Brussels sprouts pan-sautéed to golden crispness with sweet roasted chestnuts and drizzled with a rich maple glaze for a seasonal side. This American Thanksgiving recipe, ready in about 25 minutes, pairs Brussels sprouts, roasted chestnuts, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup roasted chestnuts, roughly chopped
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 small shallot, finely diced

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb halved Brussels sprouts with cut sides down and cook without stirring for 5-6 minutes until the edges turn golden brown.
2. Step 2: Flip the Brussels sprouts and add 1 small finely diced shallot, 1 cup roughly chopped roasted chestnuts, 1 tsp salt, and 1/2 tsp black pepper. Sauté for another 4 minutes until the shallots soften and the sprouts are tender.
3. Step 3: Drizzle 2 tbsp pure maple syrup and 1 tbsp apple cider vinegar over the mixture. Stir and cook for an additional 2 minutes until the glaze thickens and coats the Brussels sprouts and chestnuts.
4. Step 4: Remove from heat and serve warm as a festive side dish.