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KIWI magazine

Brussels Sprouts with Chestnuts & Cranberries

Have a healthier Thanksgiving by using seasonal ingredients.


  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 Tablespoons olive oil
  • 1 cup jarred or frozen chestnuts, halved
  • 2 large shallots, peeled and chopped
  • ½ cup dried cranberries
  • 2 teaspoons maple syrup
  • 2 Tablespoons chopped fresh parsley


  1. Preheat oven to 375°F.
  2. In a large bowl, combine the Brussels sprouts with the olive oil, chestnuts, and chopped shallots.
  3. Turn the mixture onto a baking sheet with sides.
  4. Roast for 20 minutes, stirring occasionally, before adding the dried cranberries. Roast for another 5 minutes or until the sprouts are tender. Remove from oven.
  5. Toss with 2 teaspoons of maple syrup.
  6. Sprinkle with parsley just before serving.
Makes 8 servings
Per serving: 88 calories, 3g fat, 3g protein, 14g carbohydrates, 4g fiber, 3g sugar
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