Christmas: Brussel Sprouts with Chestnuts & Cranberries

December 11, 2017


These Sprouts are so simple and easy to make using just 5 ingredients (not counting the oil and seasoning). The sweet lemon and cranberries flavours along with the savoury sprouts and chestnuts go so well together. 


I can eat them on their own straight from the baking tray until they're all gone if I'm not careful! They are a lovely addition to any roast dinner, and will suit most diets as it is gluten-free and vegan. Happy days.




Serves 2



15 Brussel Sprouts, peeled, trimmed and halved

1 tsp of olive oil, plus more for drizzling

1 tsp of Thyme

Pinch of Sea Salt to taste

Black Pepper

The zest of one lemon

60g of pre-cooked Chestnuts

30g of dried Cranberries



Put the Sprouts in a baking tray and toss with the oil, salt, pepper and lemon rind. Bake for 15 minutes, turning them over halfway through.


Add the chestnuts and mix well. Bake for a further 10 minutes, again turning them over halfway through. 


Stir in the cranberries and transfer to a serving dish. Lastly, drizzle over some olive oil  and serve.

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