Roasted Brussels Sprouts with Chestnuts and Cranberries (Vegan & Gluten Free)
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.
Ingredients
- 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
Instructions
- 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