Ingredients
Grains
- ½ cup wild rice blend
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)
Nuts and Cheese
- ½ cup pecan halves, roughly chopped
- ⅓ cup crumbled goat cheese or feta cheese
Oils and Condiments
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine salt
- 1 tablespoon maple syrup, or more to taste
- 1 tablespoon balsamic vinegar, or more to taste
Optional
- Flaky salt, for finishing (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper to prepare for roasting.
- Cook Wild Rice: Cook the wild rice blend following package directions. Once cooked, cover the pot to keep the rice warm while you prepare the other ingredients.
- Prepare and Roast Brussels Sprouts and Cranberries: On the prepared baking sheet, toss the halved Brussels sprouts, fresh cranberries, olive oil, and salt until everything is evenly coated. Spread the mixture out in a single layer with each Brussels sprout cut side down. Roast in the oven until the sprouts are tender and deeply caramelized on the flat sides, about 18 to 25 minutes depending on their size.
- Toast Pecans: With about 3 to 5 minutes remaining of the roasting time, scatter the roughly chopped pecans on the pan with the Brussels sprouts and return to the oven to toast them lightly.
- Combine Ingredients and Dress: In a large bowl, gently toss the warm cooked wild rice, roasted Brussels sprouts and cranberries, toasted pecans, and crumbled goat or feta cheese. Drizzle with balsamic vinegar and maple syrup to taste, and season with additional salt or flaky salt if desired.
- Serve and Store: Divide into serving bowls and enjoy immediately. Store any leftovers covered in the refrigerator for up to 4 days. Reheat and refresh with a splash of balsamic vinegar if desired before serving.
Notes
- For deeper caramelization, use smaller Brussels sprouts and arrange cut sides down when roasting.
- If using dried cranberries, ensure they are roughly chopped for better texture distribution.
- Adjust maple syrup and balsamic vinegar quantities based on your desired balance of sweetness and acidity.
- Flaky salt adds a nice finishing crunch and accentuates flavors but can be omitted if unavailable.
- Leftover dish is excellent warmed up with a touch more balsamic vinegar to revitalize flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
