A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.

November 2021

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Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee

Recipe Summary test

active:
25 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a rimmed baking sheet in oven. Preheat oven to 450°F. (Leave baking sheet in oven as it preheats.)  

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  • Place brussels sprouts and broccoli in a large bowl; drizzle with 1/4 cup oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat. Carefully remove hot baking sheet from oven. Add brussels sprout mixture to baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 

  • Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 

  • Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

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