Roasted cranberries and Brussels sprouts over wild rice

Photo: Cookie and Kate

Sprouts and whole cranberries roast on one pan until the berries burst, then go over wild rice with pecans, goat cheese, maple and balsamic. A vegetarian main that belongs on the holiday table.

From Kathryne Taylor at Cookie and Kate · @cookieandkate

Roasted cranberries turn jammy and tart next to the sweet, browned sprouts: Thanksgiving on one pan.

You need

• 1/2 cup wild rice blend
• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 1 cup fresh cranberries
• 1 tbsp olive oil
• 1/4 tsp fine sea salt
• 1/2 cup pecans
• 1/3 cup crumbled goat cheese or feta
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Flaky salt, to finish

How to make it

1. Cook the wild rice in a pot of boiling water like pasta, following the package time (usually 40 to 45 minutes), then drain well.
2. Meanwhile, heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
3. Toss the sprouts and cranberries with the oil and salt on the sheet and spread them out, sprouts cut side down. Roast 20 to 25 minutes, until the sprouts are browned and the cranberries have burst.
4. Add the pecans to the pan for the last 3 to 5 minutes so they toast without burning.
5. Spoon the rice onto a platter, top with the sprouts, cranberries and pecans, then crumble the cheese over. Drizzle with the maple syrup and balsamic and finish with flaky salt.

Written in our own words from Kathryne Taylor's recipe, with their quantities. The original: Roasted cranberries and Brussels sprouts over wild rice, Cookie and Kate.

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