Roasted Cranberries and Brussels Sprouts over Wild Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted Brussels sprouts and burst cranberries over nutty wild rice, finished with goat cheese and pecans. A warm salad with winter appeal, equally fitting as a vegetarian main or elegant side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup wild rice blend
- 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)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine salt
- 1/2 cup pecan halves, roughly chopped
- ⅓ cup crumbled goat cheese or feta cheese
- 1 tablespoon maple syrup, or more to taste
- 1 tablespoon balsamic vinegar, or more to taste
- Flaky salt, for finishing (optional)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 203mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 689mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.