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.
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.