Festive Mini Nut Roast with Chestnuts, Rosemary and Cranberries

This Festive Mini Nut Roast with Chestnuts, Rosemary and Cranberries is a savoury, hearty dish that’s both elegant and comforting. Filled with roasted chestnuts, mixed nuts, herbs, and a touch of smoked paprika, these individual roasts make a perfect festive mini nut roast for your holiday menu – beautifully golden, rich in flavour, and ideal for both vegetarian and meat-loving tables alike.

Hey, folks – I hope you all are doing well.

Looking for something a little different and impressive for your holiday dinner? These Festive Mini Nut Roasts with Chestnuts, Rosemary and Cranberries are full of seasonal warmth and texture. They’re easy to prepare, look stunning in mini Bundt or muffin molds, and bring that cozy, celebratory vibe to your table. So, let’s dive into this festive mini nut roast.

Why You’ll Love This Festive Mini Nut Roast

• Perfectly festive: A charming, individual-sized dish that feels special for any holiday table.
• Rich and hearty: Chestnuts, nuts, herbs, and smoked paprika combine for a deeply satisfying flavour.
• Simple yet elegant: Easy to make, yet sophisticated enough to impress guests.
• Flexible: Great as a vegetarian main, side, or festive appetizer – can be served warm or at room temperature.

Flavour and Texture Profile

This nut roast is hearty and full of character – earthy chestnuts, fragrant rosemary, and smoked paprika create a savoury base balanced by subtle sweetness from pumpkin and a hint of nutmeg. The mixture bakes into a tender interior with a crisp, golden exterior, while the optional prosciutto adds depth for a slightly indulgent touch. Serve it with cranberry sauce, pomegranate, or sour cream for a beautiful festive contrast.

Ingredients You’ll Need for This Recipe

• Mixed nuts: Bring crunch and richness; use unsalted for best balance.
• Pumpkin puree: Binds the mixture and adds subtle sweetness.
• Chestnuts: Provide a rich, slightly sweet and nutty texture.
• Onion and garlic: Build aromatic depth.
• Olive oil: Helps soften onions and enhances flavour.
• Egg and cornmeal: Hold everything together for a firm bake.
• Broth or water: Keeps the texture moist and smooth.
• Prosciutto (optional): Adds a savoury, smoky layer.
• Rosemary and nutmeg: Infuse the roast with warm, festive aroma.
• Smoked paprika and chipotle: Add warmth and gentle spice.
• Serving ideas: Cranberry sauce, pomegranate arils, or sour cream for garnish.

How to Make Festive Mini Nut Roast

It’s easy to make this Festive Mini Nut Roast with Chestnuts. Sauté onions and garlic in olive oil with butter until soft, then add chestnuts, rosemary, and spices. Blend the nuts, pumpkin puree, and broth until smooth, then combine with the onion mixture, egg, and cornmeal. Spoon into greased mini Bundt molds or muffin tins and bake at 180°C (360°F) for 25–30 minutes until golden. Serve warm with cranberry sauce or your favourite holiday condiments.

More Festive Recipes

Are you looking for more holiday recipes like this festive mini nut roast? Be sure to check out these cozy holiday ideas below:

• Cranberry Brie Puff Pastry Bites – A Festive Holiday Appetizer
• Christmas Crêpes with Chicken and Chestnuts
• Christmas Lingonberry Brie Naan Pizza: A Festive Appetizer

I’d love for you to try this festive mini nut roast recipe. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

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Festive Mini Nut Roast with Chestnuts, Rosemary and Cranberries

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains, Chestnut Recipes

Servings

22-24

servings

Prep time

10

minutes

Cooking time

50

minutes

This Festive Mini Nut Roast with chestnuts and rosemary is golden, hearty, and perfect for holiday dinners. This recipe yields around 20-24 mini roasts, 35-40 gr. each.

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Ingredients

• 1 tbsp. olive oil

• 1 medium onion, finely chopped (1 cup)

• 2-3 garlic cloves, finely minced

• 200 gr. cooked and peeled chestnuts (I used cooked vacuum-packed)

• 40-50 gr. (3-4 slices) prosciutto, cut into small pieces – optional

• 1 tbsp. fresh rosemary, minced

• 1/2 tbsp. smoked paprika

• 1/2 tsp. salt

• 1/4 tsp. chipotle powder

• 1/2 whole freshly grated nutmeg

• 1 cup of mixed unsalted nuts (130 gr.)

• 250 gr. baked pumpkin (squash) puree

• 1/2 cup broth (low-sodium) or water

• 1 medium egg

• 1 tbsp. instant polenta (cornmeal)

• cooking spray, for coating pan

• Cranberry sauce, pomegranate arils, sour cream, etc – optional, for serving

Directions

• In a pan, heat the olive oil over low-medium heat and cook the onions and garlic, for about 5 minutes.
• Add the cooked chestnuts, prosciutto (If using), rosemary, and spices. Cook for another 5 minutes, stirring occasionally.
• In a blender’s cup combine the nuts, baked pumpkin, and 1/2 cup of broth or water. Process until resembles puree (Pausing and scraping the sides if necessary.)
• Add most of the cooked onion mixture, pure for 15 seconds. Add the remaining onion mixture and pulse just 2-3 times (For some added texture.)
• Transfer the mixture into a bawl. Add the egg and cornmeal (polenta), mix.
• Preheat oven to 180 degrees C (360 degrees F). Lightly grease the bundt pans with the cooking spray.
• Take some of the mixture and fill the greased molds, pressing with a spoon. In my case, I used about 2,5 tablespoon of the mixture per each mold, but that will depends on the size of your molds.
• Bake for 25-30 minutes (Adjust the time if using bigger molds) then broil for a minute, if desired.
• If desired, serve the mini roasts with cranberry sauce, sour cream, and other condiments. Enjoy!