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, and onion granules and stir. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
Place the sprouts in a shallow oven dish, drizzle with the honey mixture and stir carefully to coat evenly. Season. Add the chestnuts and cranberries (along with any leftover liquid), stir, drizzle with a little more oil (optional) and roast for 20-25 minutes (according to the size of your sprouts and personal preference). Stir halfway through.
Don't forget to season the sprouts.
Make it vegan: You can easily turn this recipe into a vegan dish by replacing the honey with agave or maple syrup (use 1.5 tablespoon).
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 and juicier. Alternatively soak them in a bit of orange juice or water.