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Roasted Cranberries Brussels Sprouts: 7 Savory Secrets

Roasted Cranberries Brussels Sprouts
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This vibrant and wholesome dish features roasted Brussels sprouts and cranberries served over a nutty wild rice blend.

Ingredients

Scale
  • ½ cup wild rice blend
  • 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
  • 1 cup fresh cranberries (or ⅓ cup dried cranberries, roughly chopped)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt
  • ½ cup pecan halves, roughly chopped
  • ⅓ cup crumbled goat cheese or feta cheese
  • 1 tablespoon maple syrup, or more to taste
  • 1 tablespoon balsamic vinegar, or more to taste
  • Flaky salt, for finishing (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Cook the wild rice blend according to the package instructions. Cover the pot to keep the rice warm.
  3. Combine the halved Brussels sprouts, fresh cranberries, olive oil, and fine salt on the baking sheet. Toss gently to coat.
  4. Spread the mixture in a single layer with Brussels sprouts cut-side down. Roast for 18 to 25 minutes.
  5. Scatter chopped pecans over the baking sheet in the last 3 to 5 minutes of roasting.
  6. In a large bowl, combine warm cooked wild rice, roasted Brussels sprouts, cranberries, toasted pecans, and crumbled cheese. Drizzle with balsamic vinegar and maple syrup.
  7. Toss gently to mix and coat all ingredients.
  8. Divide the mixture into serving bowls. Sprinkle with flaky salt and serve warm.
  9. Store leftovers in a covered container in the refrigerator for up to 4 days.

Notes

  • For best flavor when reheating, add an extra splash of balsamic vinegar.

Nutrition

Find it online: https://keepityummy.com/roasted-cranberries-brussels-sprouts/

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