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-inspired Thanksgiving recipe, ready in about 25 minutes, pairs Brussels sprouts, roasted chestnuts, 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 "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

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

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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.