Crispy Roasted Brussels and Broccoli with Cranberry Glaze
Crispy Roasted Brussels and Broccoli with Cranberry Glaze is one of my favorite dishes to make when I want something healthy yet delicious. I remember the first time I decided to experiment with this recipe. I was craving vibrant veggies, and I thought, “Why not bring some sweetness into it?” The idea of crispy Brussels sprouts and broccoli paired with a tangy cranberry glaze just sounded perfect. So, I gathered my ingredients, excited to see how this dish would turn out.
Preparing the Vegetables
To make Crispy Roasted Brussels and Broccoli with Cranberry Glaze, I started by preheating my oven to a sizzling 450°F. As the oven warmed up, I chopped the Brussels sprouts in half and tossed them, along with vibrant broccoli florets, into a large mixing bowl. I drizzled them with avocado oil, sprinkled in salt and pepper, and mixed everything until every piece was coated. The colors were so bright and inviting, I couldn’t wait to see them roast in the oven. After placing a hot baking sheet in, I spread the veggies in a single layer, ensuring they had enough space to become perfectly crispy.
Creating the Cranberry Glaze
While the veggies roasted away, I turned my attention to the cranberry glaze, which is the star of Crispy Roasted Brussels and Broccoli with Cranberry Glaze. I heated a bit of oil in a small saucepan and added sliced shallots, Fresno chile, and crushed coriander seeds. The aroma that filled my kitchen was heavenly! After sautéing for a few minutes, I poured in red wine vinegar and honey, letting the mixture bubble and thicken. Adding sweetened dried cranberries at the end was the finishing touch that made this glaze irresistible.
The Perfect Combination
Once the veggies were beautifully roasted, I tossed them in my homemade cranberry glaze. The crispy edges of the Brussels sprouts and broccoli were glossy and vibrant, and I knew this dish would impress anyone who tried it. Serving Crispy Roasted Brussels and Broccoli with Cranberry Glaze is not just about the taste; it’s about the colors and textures too. The dish brightened up my table and filled the room with its delightful scent. With every bite, I felt proud to share this easy yet stunning recipe that brings healthy eating to life in such a delicious way!
Table of Contents
Chef’s Notes- Crispy Roasted Brussels and Broccoli with Cranberry Glaze
- Even Roasting: Ensure the vegetables are spread out in a single layer on the baking sheet to achieve maximum crispiness and browning. Overcrowding can lead to steaming instead of roasting.
- Choosing Fresh Vegetables: Look for bright green broccoli and firm Brussels sprouts. They should feel heavy for their size and have tightly closed leaves.
- Adjusting Spice Levels: If you prefer a milder dish, reduce the amount of Fresno chile or remove the seeds to lessen the heat. For an extra kick, consider adding more chili slices.
- Flavor Variations: Experiment with different dried fruits such as dried apricots or cherries to customize the sweetness of the glaze. Adding a sprinkle of toasted nuts like pecans or almonds can introduce a delightful crunch.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the vegetables’ crispiness.
- Glaze Thickness: If the glaze is too thin after simmering, let it cook for a few more minutes to reduce further. If too thick, a splash of water can help loosen it.
- Presentation: Garnish the dish with fresh herbs or additional cranberries for a vibrant presentation that enhances the dish visually and adds freshness.
Crispy Roasted Brussels and Broccoli with Cranberry Glaze
4
15
minutes18
minutes150
kcal33
minutesDiscover the ultimate side dish that’s both healthy and irresistibly delicious! Our Crispy Roasted Brussels and Broccoli with Sweet Cranberry Glaze combines the perfect balance of smoky, tender veggies with a tangy-sweet cranberry agrodolce. Ideal for any meal, this recipe is quick to prepare and boasts vibrant flavors that will impress your family and guests alike. With crisp edges and a luscious glaze, it’s a perfect accompaniment to your favorite main courses. Elevate your cooking game with this easy-to-follow, crowd-pleasing dish that brings restaurant-quality taste right to your home kitchen. Get ready to savor every bite!
Ingredients
- Vegetables
2/3 pound fresh Brussels sprouts sliced in half lengthwise
4 cups vibrant broccoli florets
- Oils and Seasonings
3 tablespoons avocado or canola oil divided
5/8 teaspoon kosher salt divided
1/2 teaspoon freshly ground black pepper
- Flavor Enhancers
3 tablespoons thinly sliced shallots
1 Fresno chile finely sliced
2/3 teaspoon crushed coriander seeds
- Cranberry Glaze
1/3 cup red wine vinegar
3 tablespoons honey
2/3 bay leaf
3 tablespoons sweetened dried cranberries
- Alternative Ingredients:
Brussels sprouts: Substitute with kale or green beans
Broccoli: Use cauliflower florets instead
Avocado oil: Replace with olive oil
Canola oil: Grapeseed oil can be used as an alternative
Honey: Maple syrup or agave nectar for a vegan option
Red wine vinegar: Apple cider vinegar serves as a good substitute
Sweetened dried cranberries: Raisins or dried cherries can replace cranberries
Fresno chile: Jalapeño or serrano pepper can be used instead
Shallot: Red onion or yellow onion can substitute
Directions
- Preparing the Oven and Vegetables: Begin by placing a rimmed baking sheet inside your oven and preheating it to 450°F. While the oven warms up, take your Brussels sprouts and broccoli florets and transfer them to a large mixing bowl. Drizzle with 3 tablespoons of avocado or canola oil, then sprinkle 1 teaspoon of kosher salt and half a teaspoon of black pepper over the vegetables. Toss everything thoroughly to ensure even coating.
- Roasting the Vegetables: Once the oven reaches the desired temperature, carefully remove the hot baking sheet. Spread the seasoned vegetables in a single, even layer on the sheet to allow for optimal roasting. Place the baking sheet back into the oven and roast the vegetables for approximately 15 to 18 minutes, or until they are tender and beautifully browned with the broccoli edges slightly charred.
- Making the Cranberry Glaze: While the vegetables are roasting, heat the remaining 1 tablespoon of oil in a small saucepan over medium heat. Add the sliced shallots, Fresno chile, and crushed coriander seeds. Sauté the mixture, stirring occasionally, for about 3 minutes until the shallots begin to soften. Pour in the red wine vinegar and honey, then add the bay leaf and the remaining 1/4 teaspoon of kosher salt. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 6 to 8 minutes, stirring occasionally, until it thickens slightly.
- Finishing the Glaze: Stir in the sweetened dried cranberries into the simmering glaze and cook for an additional 2 minutes, allowing the cranberries to plump up. Remove the saucepan from the heat and discard the bay leaf.
- Combining and Serving: Once the vegetables are roasted, transfer them to a large serving bowl. Pour the cranberry glaze over the warm vegetables and toss gently to ensure everything is evenly coated. This dish can be served immediately while warm or allowed to come to room temperature for a delightful flavor experience.
Equipment
- Baking sheet
- Mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
Nutrition Facts
- Calories: 150kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 500mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 12g
- Protein: 5g
- Vitamin A: 1500IU
- Vitamin C: 60mg
- Calcium: 80mg
- Iron: 2mg
FAQs- Crispy Roasted Brussels and Broccoli with Cranberry Glaze
Can I use frozen vegetables for this recipe?
While fresh vegetables yield the best texture and flavor, you can use frozen Brussels sprouts and broccoli. Just make sure to thaw and pat them dry to avoid excess moisture before roasting.
What can I substitute for honey to make this vegan?
Maple syrup or agave nectar can be excellent substitutes for honey, providing similar sweetness without animal products.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain crispiness, rather than microwaving.
Can I prepare the glaze in advance?
Yes! You can make the cranberry glaze a day ahead. Just store it in the fridge and reheat it gently before drizzling over the roasted vegetables.
What main dishes pair well with this side?
This side dish complements a variety of main courses, including roasted meats like chicken or turkey, grilled tofu, and grain-based dishes like quinoa or couscous. It also works beautifully in a holiday spread!
