Now presenting… the wintry side dish or vegetarian main course you never realized you needed! You’ll appreciate how it comes together with a single pot on the stove and one pan in the oven.
This cheerful green and red dish showcases roasted Brussels sprouts cooked to a crisp-tender state with fresh cranberries, which transform beautifully as they bake in unison with the sprouts. Include chopped pecans in the pan near the end of baking to toast them.
Once your ingredients are finished cooking, mix them in a bowl over a cooked wild rice blend. Top it off with crumbled goat cheese, along with a drizzle of balsamic vinegar and maple syrup. The flavors evoke my popular Balsamic Roasted Brussels Sprouts with Cranberries & Pecans, but this can be enjoyed as a solo dish. It’s a standout.
I adapted this recipe from an old, now-removed recipe named Roasted Brussels Sprouts and Cranberries with Barley (here’s a PDF). The previous recipe relied on the broiler, and I hesitate to suggest cooking with broilers because they can get extremely hot and differ significantly between ovens.
My earlier instructions for the broiler didn’t yield nearly as good results in our newer oven, for example, prompting me to revise the recipe to use my preferred roasting temperature of 425 degrees Fahrenheit.
I also swapped the barley base for a more flavorful and readily available wild rice blend. Additionally, after tasting bites with gorgonzola, a mild blue cheese, goat cheese, and feta, I concluded that goat cheese is my favorite, followed closely by feta.
The final dish is unforgettable and almost magical. If you’re in search of a nutritious, flavorful meal to serve during the holidays, this is an excellent option.
More Brussels Sprout Dishes to Try
Here are a few additional Brussels sprout recipes I highly recommend:
Please share how your recipe turns out in the comments. I enjoy hearing from you.
Roasted Cranberries and Brussels Sprouts over Wild Rice
Crisp, roasted Brussels sprouts pair with bursting fresh cranberries, toasted pecans, and creamy goat cheese over a tender wild rice blend. This delightful winter dish would also serve wonderfully as a side or vegetarian main dish at your Thanksgiving or Christmas feast. Recipe yields 4 medium servings.
Instructions:
1. Preheat your oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
2. Prepare the wild rice according to package instructions. Once finished, cover the pot with a lid to keep it warm.
3. On the prepared baking sheet, mix the Brussels sprouts, cranberries, oil, and salt. Gently toss until everything is lightly coated in oil. Spread the mixture evenly across the baking sheet, then position all of the sprouts with their flat sides facing down. Roast until the Brussels are tender and deeply caramelized on the bottoms, approximately 18 to 25 minutes, depending on their size.
4. When they’re nearly finished (about 3 to 5 minutes remaining), add the pecans to the pan and return it to the oven (this is a simple method to toast the pecans).
5. Combine the warm cooked rice, sprouts, cranberries, cheese, and pecans in a bowl and drizzle with balsamic vinegar and maple syrup. Season with salt (flaky salt, if available), divide into smaller bowls, and enjoy! Leftovers can be stored in the refrigerator, covered, for up to 4 days. You might like to refresh the leftovers with an extra splash of vinegar.
Notes:
Adapted from an old, now-removed recipe called Roasted Brussels Sprouts and Cranberries with Barley (here’s a PDF).
Whole grain alternatives: Wild rice blend, wild rice, farro, or barley would all suit this recipe well. You’ll need 1 ½ cups of cooked whole grains.
Switch it up: Omit the whole grains to simplify the dish into a vegetable side. You may prefer less maple syrup and balsamic vinegar if not using rice. Adjust it by the teaspoon, to taste.
Make it dairy-free/vegan: Simply leave out the cheese. It’s quite tasty without it.
Make it nut-free: Omit the pecans.