Thanksgiving Recipe: Brussels Sprouts and Chestnuts in Coconut Milk

This recipe is best prepared last minute or up to an hour before serving.

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Chestnuts don’t grow in Israel.

Pre-roasted, peeled chestnuts are available in many supermarkets during the holiday season.

Serves 6


1 1/2  lb. Brussels sprouts

3 tablespoons olive oil

Kosher salt

2 cups pre-roasted, peeled chestnuts

1 cup coconut milk

1 teaspoon turmeric

Kosher salt


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Trim bottom of Brussels sprouts and put in a bowl. Mix with olive oil and 1/2 teaspoon salt, transfer to a baking sheet and roast for 35-40 minutes, shaking baking sheet twice during roasting, until tender and charred.

Meanwhile, put chestnuts, coconut milk, turmeric and 1 teaspoon kosher salt in a medium saucepan and heat until almost boiling over medium-high heat. Lower heat, cover and cook for 10 minutes, or until chestnuts are tender. Transfer chestnuts to a serving bowl and keep coconut milk in a separate cup.

When Brussels sprouts are ready, mix them with chestnuts in the bowl, drizzle with some of the coconut milk and serve warm.