Sheet Pan Roasted Corn & Chestnuts
Corn and chestnuts tossed with olive oil, salt, and pepper, then roasted until golden and caramelized. A simple, nutty side that feels like fall on a plate.
- Total time
- 22 min
- Servings
- 4
- Calories
- 186
- Protein
- 4g
simplewholesomeamericanvegetarianvegangluten-freedairy-freecrispy
Ingredients
- 4 cups corn, fresh (kernels cut from 4 ears) or frozen
- 1.5 cups roasted chestnuts, halved
- 3 tbsp olive oil
- 1 pinch to taste salt and black pepper
Instructions
- 1
Preheat oven to 425°F and line a sheet pan with parchment paper.
- 2
Toss corn and chestnuts with olive oil, salt, and pepper on the sheet pan.
- 3
Spread in a single layer and roast for 18–20 minutes, shaking the pan halfway through, until edges char.
- 4
Serve hot straight from the pan.
Tools you’ll need
- sheet pan
- parchment paper
- oven
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