Roast sprouts, cranberries and kale

Table of contents

Roast Sprouts, Cranberries, and Kale

This delightful dish combines the earthy flavors of Brussels sprouts and kale with the sweet-tart burst of cranberries. Perfect as a side dish or a light main course, this recipe is not only delicious but also packed with nutrients. The roasting process brings out a caramelized sweetness in the sprouts, while the cranberries add a festive touch, making it a great addition to any holiday table.

Serving Size and Yield

Serves 4 as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 lb Brussels sprouts, trimmed and halved
2 cups kale, chopped and stems removed
1/2 cup dried cranberries
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/4 cup chopped walnuts (optional)

Instructions

Preheat your oven to 400°F (200°C).
Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
Spread the Brussels sprouts on a baking sheet in a single layer.
Roast in the oven for 15 minutes.
Add the kale and cranberries to the baking sheet, drizzle with balsamic vinegar, and toss gently to combine.
Continue roasting for another 10 minutes, or until the Brussels sprouts are tender and slightly caramelized.
Remove from the oven and sprinkle with chopped walnuts, if using.
Serve warm and enjoy!

Additional Notes

For a nut-free version, omit the walnuts. You can also substitute the dried cranberries with dried cherries or raisins for a different flavor profile. If you prefer a bit of heat, add a pinch of red pepper flakes when tossing the sprouts with olive oil.