Roasted Cranberries and Brussels Sprouts over Wild Rice
Jan 11, 2026 08:41 AM
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. It’s a winner.
Ingredients:
- ½ cup wild rice blend
- 1 pound Brussels 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
- 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)
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Write a comment
No comments