Sprouts roasted with Leeks and Chestnuts

Rachel Demuth
Image of Brussels Sprouts roasted with Leeks and Chestnuts
Serves 4
Print recipe
  • Prep time 5 mins
  • Cook time 40 mins
  • Ready time 45 mins

These Sprouts roasted with Leeks and Chestnuts make a perfect accompaniment to any meat-free roast.

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  • 500 g Brussels sprouts, trimmed and washed
  • 4 garlic cloves
  • 2 leeks, sliced, white section only
  • 250 g chestnuts, broken into pieces
  • 1 tablespoon olive oil
  • ½ lemon zest
  • 10 sage leaves
  • splash of sherry
  • pinch of salt and freshly ground black pepper
  • 2 tablespoons fresh chopped parsley to garnish


Pre-heat the oven to 180°C/350°F/gas mark 4.

Mix together all the ingredients except the hard cheese in a baking tray and roast for 40 minutes until the garlic is soft and caramelised.

Finish with fresh chopped parsley.


Additional notes

Recipe reproduced with kind the permission of Rachel Demuth and The Vegetarian Cookery School.

Demuths Vegetarian Cookery School
6 Terrace Walk

Telephone: 01225 427 938

Website: www.vegetariancookeryschool.com