Fresh or leftover sprouts work just as well as frozen. Make this into more of a meal with shredded roast turkey or chicken.
1 tbsp olive oil
1 onion, sliced (180g)
300g frozen Brussels sprouts, defrosted and halved
½ Savoy cabbage, shredded (200g)
180g pack whole chestnuts, roughly chopped
3 tbsp cranberry sauce (75g)
½ tsp LoSalt