Caramelized Brussel Sprouts with Chestnuts and Cranberries ( Seasonal Fall Recipe)

For better or for worse, September is finally here in Ontario. This means that there are a whole host of new goodies that are coming into season!

Luckily for us, my superstar guest blogger Leigh came up with an epic Caramelized Brussels Sprout recipe that demonstrates how to put all of these awesome locally grown fall favourites to good use.


  • 8 cups Brussel sprouts, cleaned and cut in half lengthwise
  • 1 cup fresh, whole cranberries
  • 1 cup roasted and peeled chestnuts (packaged are fine)
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • Zest of 1 orange
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper


Preheat oven to 425 F. Heat a large pan on medium heat, with 2 tbsp. of the olive oil.

Add garlic and shallots to pan. Sautee for 2-3 minutes, occasionally stirring to prevent burning. Add Brussel sprouts, sea salt and pepper to pan, then stir to incorporate. Sautee for 5-6 minutes until they begin to brown. Add chestnuts, stir, and sautee for 1 additional minute.

Turn off heat and transfer to a large baking dish. Add cranberries, sprinkle orange zest and evenly drizzle maple syrup and remaining olive oil. Mix all ingredients together.

Place baking dish in oven for 25 minutes, until Brussel sprouts are tender, stirring at the halfway mark. Makes 20, ½ cup servings, more then enough for a family dinner plus leftovers.

It doesn’t get much healthier or more delicious than this.


Andy De Santis RD MPH