1 ½ cup chestnuts (375 ml)
1 small butternut squash, peel, seed removed, large dice (about 3 cups)
3 cup Brussels sprouts (750 ml)
6 to 8 small shallots
1 Granny Smith apple, cored, skin on, large dice
¼ cup olive oil (60 ml)
Coarse salt and freshly cracked black pepper
2 Tbsp honey (30 ml)
pinch of allspice
Several sprigs of savoury
Several sprigs of rosemary
1. Preheat oven to 425 degrees F.
2. Score a large X with a sharp paring knife on the flat side of each chestnut. (This will allow the steam to escape so the chestnuts won’t explode). Put the chestnuts on a baking sheet or roasting pan with the cut side up. Roast until chestnuts are tender and shells are easy to peel, about 15 to 20 minutes.
3. Cool down slightly until easy to work with. Peel chestnuts and add to a bowl. Add 1 tbsp. honey and 1 tbsp. olive oil. Season the chestnuts with salt and pepper and a pinch of allspice. Toss to combine. Set aside. (The chestnuts will be added to vegetables during the last 10 minutes of roasting.)
4. Reduce heat to 400 degrees F. Line a large baking sheet with parchment paper.
5. Score an X on the bottom of the Brussels sprouts. This will help them to cook more evenly throughout.
6. In a large bowl, combine the butternut squash, Brussels sprouts, shallots and apple. Add 2 tbsp. olive oil and 1 tbsp. honey. Season the mixture with salt and pepper and pinch of allspice and toss to coat evenly. Transfer to prepared baking sheet. Scatter a few sprigs of savoury and rosemary over the vegetables. Roast vegetables in oven, stirring vegetables once or twice during the cooking time so they brown and cook evenly. After 20 to 25 minutes, add the chestnuts that have been tossed with olive oil and honey. Roast for another 10 to 15 minutes, or until Brussels sprouts are cooked through and butternut squash is tender and golden brown.