Now introducing… the wintery side dish or vegetarian main dish that you didn’t know you needed! You’ll love how it comes together with one pot on the stove and one pan in the oven.
This festive green and red dish features roasted Brussels sprouts cooked to crisp-tender perfection with fresh cranberries, which become so lovely as they bake on the same pan alongside the sprouts. Add chopped pecans to the pan toward the end of baking to toast them.
Once your components are done cooking, combine them in a bowl over cooked wild rice blend. Finish it off with crumbled goat cheese, plus a drizzle of balsamic vinegar and maple syrup. The flavors remind me of my popular Balsamic Roasted Brussels Sprouts with Cranberries & Pecans, but you can eat this one as a standalone meal. It’s a winner.
I adapted this recipe from a since-deleted recipe titled Roasted Brussels Sprouts and Cranberries with Barley (here’s a PDF). The old recipe utilized the broiler, and I hate to recommend baking with broilers because they get so very hot and vary widely from oven to oven.
My old instructions for the broiler didn’t turn out nearly as well in our newer oven, for example, so I reworked the recipe to use my go-to roasting temperature of 425 degrees Fahrenheit.
I also traded the bed of barley for a more flavorful and easier to find wild rice blend. Lastly, after sampling bites with gorgonzola, which is a mild blue cheese, goat cheese and feta, I decided that goat cheese is my favorite, followed by feta.
The finished dish is memorable and borderline magical. If you’re looking for a healthy, flavorful meal to serve around the holidays, this is a great candidate.
More Brussels Sprout Dishes to Make
Here are a few more of my favorite Brussels sprout recipes to try:
Please let me know how your recipe turns out in the comments. I love hearing from you.
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Roasted Cranberries and Brussels Sprouts over Wild Rice
Crisp, roasted Brussels sprouts meet burst fresh cranberries, toasted pecans, and creamy goat cheese over a tender wild rice blend. This delicious winter meal would also make a lovely side dish or vegetarian main dish at your Thanksgiving or Christmas supper. Recipe yields 4 medium servings.
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
- Cook the wild rice according to package directions. Once it’s done, cover the pot with a lid to keep it warm.
- On the prepared baking sheet, combine the Brussels sprouts, cranberries, oil and salt. Gently toss until everything is lightly coated in oil. Spread the mixture in an even layer across the baking sheet, then arrange all of the sprouts with their flat sides facing down. Roast until the Brussels are tender and deeply caramelized on the bottoms, about 18 to 25 minutes depending on their size.
- When they’re nearly done (about 3 to 5 minutes to go), add the pecans to the pan and return them to the oven (this is an easy way to toast the pecans).
- Toss 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 you have it), divide into smaller bowls, and enjoy! Leftovers will keep in the refrigerator, covered, for up to 4 days. You might like to wake up the leftovers with another little splash of vinegar.
Notes
Adapted from an old, now-deleted recipe titled Roasted Brussels Sprouts and Cranberries with Barley (here’s a PDF).
Whole grain options: Wild rice blend, wild rice, farro, or barley would all work well for this recipe. You’ll need 1 ½ cups cooked whole grains.
Change it up: Omit the whole grains to simplify the dish to a vegetable side. You might prefer less maple syrup and balsamic vinegar without the rice. Add it by the teaspoon, to taste.
Make it dairy free/vegan: Omit the cheese. It’s very good without it.
Make it nut free: Omit the pecans.
Nutrition
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