{"id":47395,"date":"2025-12-18T12:00:58","date_gmt":"2025-12-18T18:00:58","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=47395"},"modified":"2025-12-18T12:01:00","modified_gmt":"2025-12-18T18:01:00","slug":"roasted-cranberries-and-brussels-sprouts-over-wild-rice","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/roasted-cranberries-and-brussels-sprouts-over-wild-rice\/","title":{"rendered":"Roasted Cranberries and Brussels Sprouts over Wild Rice"},"content":{"rendered":"\n
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Now introducing… the wintery side dish or vegetarian main dish that you didn’t know you needed!<\/strong> You’ll love how it comes together with one pot on the stove and one pan in the oven. <\/p>\n\n\n\n

This festive green and red dish features roasted Brussels sprouts<\/a> 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. <\/p>\n\n\n\n

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<\/a>, but you can eat this one as a standalone meal. It’s a winner.<\/p>\n\n\n\n\n\n\n\n

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I adapted this recipe from a since-deleted recipe titled Roasted Brussels Sprouts and Cranberries with Barley (here’s a PDF<\/a>). 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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

The finished dish is memorable and borderline magical.<\/strong> If you’re looking for a healthy, flavorful meal to serve around the holidays, this is a great candidate. <\/p>\n\n\n\n

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More Brussels Sprout Dishes to Make<\/h2>\n\n\n\n

Here are a few more of my favorite Brussels sprout recipes<\/a> to try: <\/p>\n\n\n\n