Bonacini's best Brussels sprouts ever

By Michael Bonacini
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  • 4 cups of Brussel sprouts, cleaned trimmed and cut in half through the core
  • 1 tablespoon of maple syrup
  • 1 cup store board peeled and cooked chestnuts
  • 1/2 cup sundried cranberries
  • Splash of olive oil
  • Salt and pepper


  1. In a large clean bowl, place the Brussel sprouts and drizzle with enough olive oil to coat lightly. Toss with salt and pepper and maple syrup.
  2. Place the Brussel sprouts evenly on a baking sheet and roast in the oven at 400 degrees for 20 to 25 minutes, tossing and turning the sprouts, at least twice during cooking.
  3. Once the Brussel sprouts have taken on a good roasted color and are almost fully cooked, add the chestnuts, cranberries and continue to cook in the oven for two to three minutes, remove and place into a hot serving dish and keep warm. 

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