Brussels Sprouts with Chestnuts & Cranberries

Laurie Wolf, Photography by Anastassios Mentis

brussel sprouts

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Makes 8 servings

2 pounds brussels sprouts, trimmed and halved

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

Have a healthier Thanksgiving by using seasonal ingredients.


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.

Per Serving:

Calories: 88

Carbohydrates: 14 g

Fat: 3 g

Protein: 3 g

Fiber: 4 g

Active Time: 10 minutes

Total Time: 35 minutes