This recipe for honey roasted brussels sprouts with cranberries and chestnuts is quick and easy to make, full of festive flavours and perfect for the holiday season.
Today I am sharing an easy recipe for roasted brussels sprouts with cranberries. This dish is sweet, zesty, nutty and filled with fabulous, fragrant festive flavours.
Brussels sprouts are a traditional holiday season vegetable many of us can’t imagine Christmas dinner without (even if it’s not our favourite vegetable!). Another vegetable I always prepare during the festive season is red cabbage. This year I’ll infused it with lots of delicious flavours and make quick braised red cabbage with apple and beetroot. Another absolute must at Christmas is a healthy cranberry sauce, and if I’ve got a bit more time I’ll try to make this super nutritious cranberry beetroot chutney.
Because you can never have too many cranberries at Christmas! That’s why I’ve included them also in this easy roasted brussels sprouts recipe.
Equipment you’ll need
- Kitchen scales
- Cutting board and knife
- Medium size oven dish
- 2 small bowls, spoons and fruit zester
How to make roasted brussels sprouts with cranberries
Brussels sprouts are one of those vegetables that, if overcooked, can be extremely unappealing. I am talking about the soggy, grey, bitter sprouts we’ve all had to face at one time or another.
This is NOT that kind of recipe! These sprouts are lovely and firm, have a nice green colour (even after 25 minutes in the oven), are sweet, citrusy and simply delicious!
1. In a small bowl combine the cranberries with the sherry and set aside for an hour, stirring occasionally. In another bowl combine the oil, honey, orange zest, water and onion granules.
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2. Place the sprouts in your oven dish (if using large sprouts cut them in half), drizzle over the oil and honey mixture, season and stir thoroughly to ensure they are evenly coated.
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3. Add the cranberries and chestnuts, drizzle with a little oil and roast for 25-30 minutes. Stir halfway through. They might need a few minutes more or less, depending on their size. And depending on how tender you like your roasted brussels sprouts to be.
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Top tips for making roasted brussels sprouts with chestnuts
- Make it vegan: You can easily turn this recipe into a vegan dish by replacing the honey with agave or maple syrup.
- Brussels Sprouts: If you use small sprouts you can but don’t have to halve them, though I recommend halving large sprouts.
- Chestnuts: You can also swap chestnuts for cashews if you prefer. Or not use any nuts or chestnuts at all.
- Cranberries: I recommend soaking the dried cranberries in some sherry or marsala wine for about an hour before scattering them over the sprouts. The cranberries will be softer, juicier and the dish will have more of a festive feel. Alternatively soak them in a bit of orange juice or water.
- Best served immediately.
- Not suitable for freezing.
Serving suggestions
These festive brussels sprouts make an ideal side dish to serve alongside turkey wellington with mushrooms and chestnuts or a vegetarian centrepiece such as this stuffed butternut squash with quinoa and mushrooms.
More brussels sprouts recipes
KEEP IN TOUCH!
If you make this roasted brussels sprouts recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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Roasted Brussels Sprouts with Cranberries & Chestnuts
Ingredients
- 350 g brussels sprouts if using large sprouts cut them in half
- 30 g sweetened dried cranberries
- 2 tbsp sherry/marsala wine
- 80 g chestnuts chopped
- 2/3 tbsp honey or agave/maple syrup
- 1.5 tbsp olive oil plus more for drizzling
- Zest of 1 small orange
- 1/4 tsp onion granules/powder
- 1 tbsp water
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- In a small bowl combine the cranberries with the sherry and set aside for an hour stirring occasionally. In another bowl combine the oil, honey, orange zest, water and onion granules and stir.
- Place the sprouts in a shallow oven dish, drizzle with the honey mixture and stir carefully to coat evenly. Season. Scatter the chestnuts and cranberries over the top, drizzle with a little more oil, give a little stir and roast for about 25-30 minutes (according to the size of your sprouts and personal preference). Stir halfway through.
Notes
- Make it vegan: You can easily turn this recipe into a vegan dish by replacing the honey with agave or maple syrup.
- Brussels Sprouts: If you use small sprouts you can but don't have to halve them, though I recommend halving large sprouts.
- Chestnuts: You can also swap chestnuts for cashews if you prefer. Or not use any nuts or chestnuts at all.
- Cranberries: I recommend soaking the dried cranberries in some sherry or marsala wine for about an hour before scattering them over the sprouts. The cranberries will be softer, juicier and the dish will have more of a festive feel. Alternatively soak them in a bit of orange juice or water.
- Best served immediately.
- Not suitable for freezing.
Nutrition
RECIPE LINK PARTIES
I am sharing this honey roasted sprouts recipe with The Food Calendar, Fiesta Friday and Saucy Saturdays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
So, I know Brussels sprouts are cute and all ?but somehow they get a lot of resistance in my house. Having said that, I did experiment with them a few years ago, pretty successfully. Maybe I should do more experiments?? This looks quite tempting actually. I’d definitely eat this! Maybe even 2 servings ?
Thanks Angie! They are definitely worth more experimenting! They get some resistance in my house too but that doesn’t stop me from cooking them and if there are leftovers I just eat them myself:)
I love Brussels Sprouts and this recipe sounds delicious!
Thanks! Glad you like it:)
I love adding cranberries and chestnuts to sprouts but have not tried orange. Must try! Thank you for sharing with #CookBlogShare x
I totally agree that baked sprouts are the best, so much more flavour and a better texture. I’m making a very similar sprout dish this Christmas with chestnuts and a little orange zest, it’s such a great combination.
I am glad you think so too! I’ll be making this dish again on Christmas day:)
I love brussel sprouts! I think the key to them being delicious (+ not gross) is that they really can’t be overcooked! Your recipe sounds delicious – I love the idea of combining brussel sprouts, cranberries, orange & chestnuts! Pinning this for Christmas in our home. Thanks!
Thank you so much! I think they are a great vegetable and it’s the fact that we often overcook them that makes them not so appealing (agree with you on that!)
I know what you mean on trying to convince myself sprouts are not necessarily that bad, I did just that a couple years ago roasting them with chestnuts and bacon and even just roasting with salt and oil is something I like now. This sounds good and love the colors. Thanks for bringing to Fiesta Friday.
Thanks! They really were a hit so I’ll be making them at Christmas again! Thanks for stopping by:)
This looks fabulous. Soaking the cranberries in sherry is such a great idea!
Thank you! I’ve been using sherry a lot in my Christmas recipes this year. It works well with so many things:)