Roasted Root Vegetables with Chestnuts

A lot of the time I get asked the question: „So as a vegan, you pretty much only eat vegetables right?“ , to which my answers is: „Yes and I don’t think I will ever get tired of it“. The notion that vegetables are meant to be served as a side dish only is pretty absurd to me. Because not only are there countless different kinds of vegetables who all have different textures, flavors and properties, they are also the most natural and organic food you can find. The possibilities when cooking with vegetables are endless, and just because meat, eggs and dairy are out of the equation it doesn’t mean you can’t create an exciting dish and satisfying dish.

That being said, an exciting dish doesn’t necessarily require an elaborate cooking process. Simplicity can often be a key ingredient. This dish is truly that. A variety of root vegetables, some not essentially a classic ingredient for a vegetables roast, like the radishes who add a wonderful tanginess to the dish, simply glazed and then roasted. But, the stars of this recipe are definitely the chestnuts. Who grow up in the trees, far away from the root vegetables but still taste like they belong together.

Roasted Root Vegetables with Chestnuts

Ingrediens for 2 people:

  • 10 baby carrots
  • 1 large blue carrot
  • 10 radishes
  • 5  mini shallots
  • 5 garlic cloves
  • 5-7 stalks of fresh thyme
  • about 15 chestnuts
  • 2 tbsp of olive oil
  • 2 tbsp of red wine vinegar
  • 1 tbsp of coconut blossom syrup
  • 1 tbsp of sea salt flakes
  • some freshly ground black pepper to taste



  1. If you are using raw chestnuts, which I recommend. You need to preroast them first. To do so preheat the oven to 170°C and slice a cross in the shell of each chestnut. Then cover the bottom of an oven proof dish with water and place the chestnuts inside. Place inside the oven and put another small dish filled with water next to it. Now roast the chestnuts for about 30 mins. Let them cool down completely and carefully remove the shells.
  2. Heat the oven up to 200°C. Next wash all of your vegetables, leave the baby carrots whole but slice the blue carrots in about 1cm thick slices and cut the radishes into quarters. Peel the garlic and the shallots and slice the shallots in half.
  3. Now add all of the vegetables, chestnuts and the thyme on a baking tray, lined with parchment paper. Mix the olive oil, vinegar and coconut blossom syrup and salt and pour over the vegetables and mix well. Place inside the oven and roast for about 30 mins. Remove from the oven, add as much cracked pepper as you like and devour.

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