Roasted Brussels Sprouts (with Chestnuts and Cranberries)

The perfect side dish for your Christmas spread, these Roasted Brussels Sprouts with Chestnuts and Cranberries are bursting with flavour, as well as being suitable for both vegan and gluten free diets.

Roasted Brussels Sprouts

Sprouts get a bad rep, but I’m determined to show you how delicious they can be with this roasted brussels sprouts recipe! Roasting any vegetable is always a win, but the addition of the chestnuts and dried cranberries to this dish creates the most delicious and festive flavour combination.

If you need another reason to make this side dish, brussels sprouts are a nutritional powerhouse. Not only are they a good source of fibre and protein, they’re also high in nutrients such as vitamin K, C and A. Chestnuts are also packed with the good stuff, being high in fibre and complex carbohydrates, they may help to improve your digestion and reduce blood sugar dips due to their long-lasting energy.

Yes, brussels sprouts are a bit of a pain to prepare. But, I’ve found that the prep can be done and dusted in 10 minutes! Stick a decent Christmas film on and get yourself a helper and they’ll be ready to cook in no time at all. And let me tell you, the result is so worth it.

How to prepare sprouts:

  1. Trim off the stem (only a small amount).
  2. Peel off the outer leaves (they may fall off themselves).
  3. Halve the sprouts.

Serve these Roasted Brussels Sprouts on Christmas day or Thanksgiving along with a decent nut or seitan roast, stuffing, crispy roasted potatoes, roasted parsnips and carrots, vegan pigs in blankets (Sainsbury’s now do these.. thank me later), cranberry sauce, and lots of vegan gravy. Enjoy!

Looking for more vegan Christmas recipes?

If you make these Roasted Brussels Sprouts with Chestnuts and Dried Cranberries this Christmas, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition – I love to see them!

I hope you all have a wonderful Christmas! 🙂

Roasted Brussels Sprouts

Here’s How To Make My Roasted Brussels Sprouts…

Here’s everything you’ll need to make these roasted brussels sprouts

  1. Brussels Sprouts (4 cups, trimmed and halved): Brussels sprouts are a cruciferous vegetable and a member of the cabbage family. They are rich in vitamins and minerals, particularly vitamin K, vitamin C, and folate. They also contain dietary fiber and antioxidants. Roasting them can enhance their flavor and texture.
  2. Chestnuts (1.5 cups, peeled and quartered): Chestnuts are starchy nuts that are relatively low in fat compared to other nuts. They provide complex carbohydrates and dietary fiber. They can add a nutty and slightly sweet flavor to the dish. Chestnuts are a good source of vitamin C, vitamin B6, and minerals like potassium and copper.
  3. Olive Oil (4 tbsp): Olive oil is a healthy fat that is rich in monounsaturated fats and antioxidants. It can help bring out the flavors of the other ingredients and provide a nice texture to the roasted Brussels sprouts and chestnuts.
  4. Garlic Powder (2 tsp): Garlic powder is a dried and ground form of garlic. It adds a savory and aromatic flavor to the dish. Garlic also has potential health benefits, including immune system support and cardiovascular benefits.
  5. Salt (1 tsp): Salt enhances the overall flavor of the dish and helps bring out the natural flavors of the ingredients. However, it’s important not to overdo it, as excessive salt intake can have negative health effects.
  6. Black Pepper: Black pepper adds a bit of heat and complexity to the dish. It complements the other flavors and can enhance the taste of the roasted Brussels sprouts and chestnuts.
  7. Dried Cranberries (0.5 cups): Dried cranberries add a touch of sweetness and tartness to the dish. They also provide a chewy texture and a burst of color. Cranberries are known for their antioxidants and potential benefits for urinary tract health.
roasted brussel sprouts

Roasted Brussels Sprouts with Chestnuts and Cranberries (Vegan & Gluten Free)

Georgina Burgess
The perfect side dish for your Christmas spread, these Roasted Brussels Sprouts with Chestnuts and Cranberries are bursting with flavour, as well as being suitable for both vegan and gluten free diets.
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish


  • 4 cups Brussels Sprouts trimmed and halved
  • 1.5 cups Chestnuts (peeled) quartered
  • 4 tbsp Olive Oil
  • 2 tsp Garlic Powder
  • 1 tsp Salt
  • Black Pepper
  • .5 cups Dried Cranberries


  • Preheat the oven to 200c
  • Add the prepared sprouts and chestnuts to a large mixing bowl and drizzle over the olive oil, salt, pepper and garlic powder
  • Spread over a baking tray in one layer so that they're evenly spaced out
  • Place in the pre-heated oven and roast for 25 minutes until golden. Add the roasted sprouts and chestnuts to a bowl and stir in the dried cranberries
Keyword christmas side, vegan side

Is It Better To Parboil Brussel Sprouts Before Roasting?

Parboiling Brussels sprouts before roasting is a technique that some cooks use to help ensure that the sprouts cook evenly and have a softer texture on the inside while still achieving a crispy exterior during roasting. However, whether or not to parboil Brussels sprouts before roasting depends on your personal preference and the desired outcome of your dish.

Here are some considerations for parboiling Brussels sprouts before roasting:

Advantages of Parboiling:

  1. Even Cooking: Parboiling can help soften the dense interior of the Brussels sprouts, ensuring that they cook more evenly when roasted. This can be particularly useful if you want to avoid having some sprouts overcooked while others are undercooked.
  2. Crisp Exterior: Parboiling followed by roasting can result in a crispier exterior texture since the sprouts will spend less time in the oven. This can provide a nice contrast between the crispy outside and the tender inside.
  3. Faster Cooking Time: Parboiling reduces the initial cooking time in the oven, which can be advantageous when you’re looking to get your dish on the table more quickly.

Disadvantages of Parboiling:

  1. Loss of Nutrients: Parboiling can lead to some loss of water-soluble nutrients, such as vitamin C and certain B vitamins, which leach into the boiling water.
  2. Flavor Loss: There is a possibility that some flavor could be lost in the boiling water. However, this can be mitigated by using the parboiling water as a base for soups or sauces.
  3. Extra Step: Parboiling adds an extra step to the cooking process, which may not be desirable if you’re looking for a simpler cooking method.

If you decide to parboil, here’s a basic approach: Boil the Brussels sprouts in salted water for a few minutes until they’re partially cooked, then immediately transfer them to an ice water bath to stop the cooking process. After draining, you can proceed with tossing them in olive oil and your chosen seasonings before roasting.

Experiment with both methods to see which one aligns better with your taste preferences and cooking goals.

Should you Cut Brussel Sprouts in Half Before Roasting?

Yes, cutting Brussels sprouts in half before roasting is a common practice and is generally recommended. Here’s why:

  1. Even Cooking: Brussels sprouts are dense and tightly packed. Cutting them in half exposes more surface area, which allows for more even cooking. This helps both the interior and exterior of the sprouts to cook properly and consistently.
  2. Crispiness: Cutting Brussels sprouts in half increases the likelihood of achieving a desirable crispy texture on the cut side when roasting. The cut surfaces can caramelize and become golden brown, adding flavor and visual appeal.
  3. Faster Cooking: Halved Brussels sprouts cook faster than whole ones. The increased surface area allows heat to penetrate more effectively, reducing the overall roasting time.
  4. Uniform Size: Halving the sprouts also ensures that they are a more uniform size, which helps in achieving consistent cooking and presentation.

When preparing Brussels sprouts for roasting, you can follow these steps:

  1. Trim the tough stem end of each Brussels sprout.
  2. Cut the Brussels sprout in half vertically through the core.
  3. Remove any loose outer leaves, if necessary.
  4. Proceed with tossing the halved Brussels sprouts in oil and seasonings before roasting.

Remember, as I mentioned before, personal preferences can vary, so feel free to experiment. Some recipes might call for keeping smaller Brussels sprouts whole or even cutting them into quarters, depending on the desired texture and presentation.

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