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

Scale

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