An awesome holiday side dish that will bring back many memories of days gone by, thinking of the  great scent and taste of roasted chestnut on an “open fire”!!!  Your family & dinner guest will really enjoy this new approach to a great basic like broccoli to have and to offer as a unique side dish choice.   


Yield:  8 to 9

¼ cup Olive Oil
2 Heads of Broccoli (arounds 3lbs)
1 cup Chestnuts
½ cup Flat Leaf Parsley (finely chopped)
2 Cloves of Garlic (finely chopped)
1 TBL Lemon Zest
Himalayan Salt and Organic Ground Pepper (to taste)



 Preheat oven to 400 (put baking sheet in oven while pre-heating, note this helps make broccoli a little more crispy)

Roast Chestnuts

Take a quick look at all the chestnuts to assure no wholes, if any have wholes discard them. Lightly pierce skin with a knife slicing in a criss cross only on one side, (to let out the steam and make easier to peel after baked) wash thoroughly, put on baking sheet bake for 30 minutes, while still warm peel chestnuts, make sure all skin is removed, now ready for next step.


In a mixing bowl add olive oil, broccoli, roasted chestnuts, Himalayan salt and ground pepper to taste. Mix ingredients to assure all nice and coated.  Then put into the “hot” baking sheet. 

Bake for around 15 minutes or until nice and crispy.

In separate bowl while broccoli is baking mix parsley, garlic and lemon zest, once broccoli is complete in serving bowl add mixture to broccoli. Ready to serve.