Roasted Vegetables and Chestnuts with Maple Dijon Dressing is a hearty and healthy dish perfect for Thanksgiving as a side, or as a vegan main.
This fall-inspired recipe with roasted potatoes, Brussels sprouts, pearl onions and chestnuts is the comfort food your family will soon be craving. I made it the other day, and I know at my house the requests for a repeat keep coming in!
Is it the caramelized vegetables that elevate it to heaven? Or the sweet and savory Maple Dijon Dressing? Or the slightly sweet and buttery addition of the chestnuts? It’s all combined, making this dish essential comfort food.
Today’s Recipe: Roasted Vegetables and Chestnuts with Maple Dijon Dressing
This recipe comes together easily when you use peeled and steamed chestnuts from Melissa’s Produce. Low in fat and high in fiber, chestnuts are a healthy ingredient to cook with. Ask your grocer about them – they’re in season and should be easy to get.
If you haven’t worked with pearl onions, I think you will be pleased with how easy they are to peel.
Simply put them in boiling water for a minute, and then place them in cold water to stop the cooking.
Cut the bottom ends off and squeeze the onion out.
Combine them with the potatoes and roast them for 15 minutes at 400 degrees F.
Then add the Brussels sprouts and bake for 15 more minutes.
Chop the chestnuts.
Add them to the pan and cook for 5 more minutes.
Whisk up the dressing and pour over dish.
Plate and serve.
Roasted Vegetables and Chestnuts with Maple Dijon Dressing is a gorgeous dish that will have people coming back for more. Yum!
Roasted Potatoes, Brussels Sprouts & Chestnuts with Maple Dijon Dressing
Roasted Vegetables and Chestnuts with Maple Dijon Dressing is a hearty and healthy dish perfect for Thanksgiving as a side dish, or as a vegan main dish.
- 8 ounces (250 g) Assorted Pearl Onions
- 1 pound (500 g) Baby Ruby Gold Potatoes quartered
- 3 tablespoons olive oil divided
- 1 pound (500 g) Brussels sprouts cut in half
- 6.5 oz. (195 g) Organic Peeled & Steamed Chestnuts cut in half
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon miso
- 2 teaspoons maple syrup
- 2 teaspoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons water
Pre-heat the oven to 400˚ F
Boil a pot of water (fill about 2 inches; 5cm deep). Once boiling, add pearl onions and parboil for 1 minute, or until skins begin to loosen. Drain water, fill pot with cold water and peel onions by squeezing them so the smooth, tender, translucent onion pops out.
In a bowl toss the potatoes and pearl onions with 2 tablespoons olive oil and season with salt and pepper. Transfer to a sheet pan and roast in the oven for 15 minutes.
After 15 minutes, remove the pan from the oven, turn the potatoes over and push them to one side.
Toss Brussels sprouts with 1 tablespoon oil and season with salt and pepper. Arrange sprouts, cut sides down, on the same baking sheet and cook for 15 minutes.
After 15 minutes remove the pan and add the chestnuts baking for 5 more minutes.
While the vegetables continue to roast, whisk mustard, miso, maple syrup, and vinegar in a small bowl. Gradually whisk in olive oil until dressing is thick and emulsified, then whisk in 3 Tablespoon water to thin. Season with salt and pepper. Set aside.
Once the vegetables are roasted, remove the tray from the oven and transfer the vegetables to a platter. Drizzle with maple Dijon dressing and serve immediately.
Special thanks to Melissa’s Produce & García de la Cruz – for the gorgeously delicious olive oils.
Want to know more? García de la Cruz is a 148 year old company from Montes de Toledo – Spain. Its beautifully designed, award winning packaging is beyond compare and its dense body with tones of almond and kiwi and medium-high values of bitter and spicy notes highlight this wonderful blend.
García de la Cruz is all about sustainability and giving back to planet earth. Let’s support more companies like this!
…and then, she paused for thought.
Disclaimer: I was sent produce from Melissa’s Produce and García de la Cruz for recipe inspiration. As always, all thoughts are my own.