Mini Bundt Nut Roast is packed with all the festive flavours including chestnuts, prosciutto, rosemary, nutmeg, and cranberries. And its individual serving format makes them an elegant main course, appetizer or simply a healthy snack!
Jump to RecipeHello everyone. Happy Monday!
Can you believe it’s only two weeks until the holidays? Crazy, right?! The best part of any holidays (to me) is the anticipation and preparation. And it’s kind of sad to know this time of the year won’t last forever! Thus, without further ado, I am going to talk about this recipe. Because I have so many ideas to share with you. And you have so many recipes to try, too :)
Three years ago, I made this Christmas Nut Roast first time ever, and I liked it (Andrew, surprisingly, wasn’t too enthusiastic about it). This year I decided to make it as well, and, again, surprisingly, Andrew quite liked it this time.
Mini Bundt Nut Roast
I saw an idea to use mini bundt cakes on the internet, and I did love it a lot. Aren’t they cute and elegant? Garnish them with some cranberries and fresh rosemary, and they also will be so festive.
While the list of ingredients is quite long, most of the ingredients are basic. It also includes cooked chestnuts and prosciutto, however, feel free to omit prosciutto for a meatless version. You will also need some baked pumpkin or butternut squash. I have not made this recipe with canned pumpkin pure, but I think this will work. Just reduce the amount of water or broth (or don’t use at all) to compensate the excess of water content.
Please note this will yield at least 20 mini bund cakes with the final product being between 35 to 40 grams. Of course, if you use different size pan, the result will be different, too. And if you don’t have a bundt pan, use a donut or muffin one!
These nut roasts are not dry, but I usually prefer to serve nut roast with some kind of condiment or sauce anyway because they’re not super moist, either. I used for some canned cranberry sauce, but sour cream will perfectly work, too.
I hope you like this recipe, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Mini Bundt Nut Roast
Course: Main22-24
servings10
minutes50
minutesMini Bundt Nut Roast is packed with all the festive flavours including chestnuts, prosciutto, rosemary, nutmeg, and cranberries. And its individual serving format makes them an elegant main course, appetizer or simply a healthy snack! This recipe yields around 20-24 mini roasts, 35-40 gr. each.
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!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Your festival posts are really awesome!
What beautiful presentation in the mini bundt shape! These are works of art Ben, just lovely. These mini Bundt Nut Roasts would be the star of any holiday meal!
Shannon recently posted…Holiday Cranberry Compote
I am holding a coffee right now and now that coffee feels lonely, it needs something like this. Looks delicious
Thank you Raymund!
Such an interesting recipe and beautiful presentation too. Perfect for the holidays.
Thank you Judee!
I like big Bundts – I cannot lie. But I also like mini Bundts! What a fun idea to bring the savory ingredients into a Bundt cake, Ben. You really have incorporated all of the classic holiday flavors here! Send me an extra one??
David @ Spiced recently posted…Chocolate Amaretto Pound Cake
Thank you David!
I will put your name on the waiting list haha :)
So clever to use the Bundt fun this way.
Thank you Tandy!
Here again we have another fabulous chestnut recipe! And I love the muffin form nut roast..which makes the portion control easier, not that I would do that too…but you have the choices :–)) Excellent, Ben!
angiesrecipes recently posted…Double Chocolate Rye Muffins with Coconut Cream and Date Syrup
Thanks you Angie!
I love anything mini – especially if it looks like this! These are so cute and unique, Ben! I especially love the chestnuts and prosciutto paired with those herbs – I bet these baby bundts taste even better than they look! Perfect for the holidays!
Cheyanne @ No Spoon Necessary recently posted…Cinnamon Cookies Recipe (two ways!)
Chestnuts and prosciutto are a winning combo :)
Thank you Cheyanne!
Loving the complex flavors and textures in these individual nut roasts, Ben! And they’re just so pretty made in the mini bundt pans.
Thank you Marissa!