Roasted Brussel Sprouts with Cranberries & Chestnuts Recipe
This Roasted Brussel Sprouts with Cranberries & Chestnuts Recipe is quick and easy to make, full of festive flavours, perfect for the holiday season.
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 6 people
- 350 g small brussels sprouts or large, cut in half
- 30 g sweetened dried cranberries soaked in 1-2 tablespoons sherry for 1 hour
- 80 g chestnuts chopped
- 2/3 tablespoon honey or agave syrup
- 1 and 1/2 tablespoon olive oil plus more for drizzling
- Zest of 1 small orange
- Salt and pepper to taste
Preheat the oven to 400 F/ 200 C/ gas mark 6.
Combine the oil, honey and orange zest, stir and set aside.
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 more olive oil, give a little stir and bake for about 20-25 minutes (according to the size of your sprouts and personal preference)