Brussels Sprouts and Broccoli with Cranberry Agrodolce


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.

Brussels and Broccoli Agrodolce
Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Active Time:
25 mins
Total Time:
30 mins


  • 1 pound fresh brussels sprouts (about 3 cups), halved lengthwise 

  • 6 cups fresh broccoli florets (about 14 ounces) 

  • ¼ cup plus 1 tablespoon avocado oil or canola oil, divided 

  • 1 ¼ teaspoon kosher salt, divided 

  • .50 teaspoon black pepper 

  • ¼ cup thinly sliced shallot 

  • 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 

  • 1 teaspoon coriander seeds, crushed 

  • .50 cup red wine vinegar 

  • ¼ cup honey 

  • 1 fresh or dried bay leaf 

  • ¼ cup sweetened dried cranberries


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

  2. 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.

  3. 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.

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

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