Roasted Cranberries and Brussels Sprouts over Wild Rice Recipe
Introduction
This Roasted Cranberries and Brussels Sprouts over Wild Rice is a vibrant, flavorful dish that perfectly balances tartness and earthiness. It’s a simple, comforting meal packed with texture and nutrients, ideal for a cozy dinner or holiday side.
Ingredients
- 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
- Step 1: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
- Step 2: Cook the wild rice according to package directions. Once done, cover the pot with a lid to keep the rice warm.
- Step 3: On the prepared baking sheet, combine the Brussels sprouts, cranberries, olive oil, and salt. Toss gently until everything is lightly coated in oil. Spread the mixture in an even layer, arranging all sprouts with their flat sides facing down.
- Step 4: Roast until Brussels sprouts are tender and caramelized on the bottoms, about 18 to 25 minutes depending on size.
- Step 5: With 3 to 5 minutes left, add the pecans to the baking sheet and return to the oven to toast them.
- Step 6: In a large bowl, toss the warm cooked rice with the roasted Brussels sprouts, cranberries, pecans, and cheese. Drizzle with balsamic vinegar and maple syrup. Season with salt, using flaky salt if available.
- Step 7: Divide into bowls and serve warm. Enjoy your flavorful meal!
Tips & Variations
- Use smaller Brussels sprouts for faster roasting and better caramelization.
- Swap pecans for walnuts or almonds if preferred or to change the texture.
- Add a handful of dried cherries or golden raisins to boost sweetness.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Adjust maple syrup and balsamic vinegar quantities to taste for a sweeter or tangier finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave. Adding a splash of balsamic vinegar when reheating can refresh the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use only fresh cranberries or only dried cranberries?
Yes, fresh cranberries provide a tart pop and roast nicely alongside the Brussels sprouts. Dried cranberries add sweetness and chewiness. Either works well depending on your preference.
Is it necessary to toast the pecans separately?
It’s not necessary but toasting pecans on the baking sheet with the sprouts adds extra flavor and crunch. You can also toast them separately in a dry skillet if you prefer.
Print
Roasted Cranberries and Brussels Sprouts over Wild Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and wholesome dish features roasted Brussels sprouts and cranberries served over a nutty wild rice blend. Enhanced with toasted pecans, tangy goat cheese, and a drizzle of maple syrup and balsamic vinegar, it’s a perfect balance of savory, sweet, and tart flavors. Easy to prepare, this recipe is ideal for a nutritious lunch or dinner and keeps well for leftovers.
Ingredients
Grains
- ½ cup wild rice blend
Roasted Vegetables and Fruits
- 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
- 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
Cheese and Seasonings
- 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
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Cook Wild Rice: Cook the wild rice blend according to the package instructions. Once cooked, cover the pot to keep the rice warm while you prepare the vegetables.
- Toss and Arrange Brussels Sprouts and Cranberries: On the prepared baking sheet, combine the halved Brussels sprouts, fresh cranberries, extra-virgin olive oil, and fine salt. Gently toss until everything is evenly coated with oil. Spread the mixture in a single even layer, placing all Brussels sprouts cut-side down to promote caramelization.
- Roast the Vegetables: Roast in the preheated oven for 18 to 25 minutes depending on the size of the sprouts. The Brussels sprouts should become tender and develop a deep caramelized color on their flat sides.
- Add Pecans and Continue Roasting: When there are about 3 to 5 minutes remaining on the roasting time, scatter the chopped pecan halves over the baking sheet and return it to the oven. This will allow the pecans to toast lightly without burning.
- Combine Ingredients and Dress: In a large mixing bowl, combine the warm cooked wild rice, roasted Brussels sprouts, cranberries, toasted pecans, and crumbled goat or feta cheese. Drizzle with balsamic vinegar and maple syrup to taste. Toss gently to evenly mix and coat all ingredients.
- Serve and Season: Divide the mixture into serving bowls. Finish with an optional sprinkle of flaky salt for added texture and flavor. Serve warm and enjoy!
- Store Leftovers: Store any leftovers in a covered container in the refrigerator for up to 4 days. For best flavor when reheating, add an extra splash of balsamic vinegar to refresh the dish.
Notes
- Smaller Brussels sprouts tend to roast better and become nicely caramelized compared to larger sprouts.
- Fresh cranberries provide tartness and texture, but dried cranberries can be used as an alternative for a sweeter flavor.
- Adjust the amount of maple syrup and balsamic vinegar to taste depending on your preference for sweetness and acidity.
- Using parchment paper makes cleanup easier and helps prevent sticking during roasting.
- Leftovers can be reheated gently on the stovetop or in the microwave.
- For a vegan option, substitute the cheese with a plant-based alternative or omit it altogether.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted Brussels sprouts, wild rice, cranberries, vegetarian recipe, fall recipe, healthy dinner, roasted vegetables, warm salad
