Brussels Sprouts and Broccoli with Cranberry Agrodolce

5.0
(4)
4 Reviews

A quick, high-temperature oven roast yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli.

By
Ann Taylor Pittman
Ann Taylor Pittman
Ann Taylor Pittman

For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog.

Food & Wine's Editorial Guidelines
Updated on October 11, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
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
Yield:
6 servings

Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.

Cook Mode (Keep screen awake)

Ingredients

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

  • 6 cups fresh broccoli florets (about 14 ounces) 

  • 1/4 cup plus 1 tablespoon avocado oil or canola oil, divided 

  • 1 1/4 teaspoon kosher salt, divided 

  • 1/2 teaspoon black pepper 

  • 1/4 cup thinly sliced shallot 

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

  • 1 teaspoon coriander seeds, crushed 

  • 1/2 cup red wine vinegar 

  • 1/4 cup honey 

  • 1 fresh or dried bay leaf 

  • 1/4 cup sweetened dried cranberries

Directions

  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. 

Originally appeared: November 2021

Related Articles

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
1 hr 15 mins
Squash Gratin with Poblanos & Cream
Squash Gratin with Poblanos & Cream
2 hrs
Sriracha Roasted Broccoli
Sriracha-Roasted Broccoli
30 mins
Roasted Broccoli with Lemon and Parmesan Recipe
Roasted Broccoli with Lemon and Parmesan
40 mins
Roasted Broccoli with Walnuts and Goat Cheese
Roasted Broccoli with Walnuts and Goat Cheese
40 mins
Roasted Cabbage with Warm Walnut-Rosemary Dressing
Roasted Cabbage with Warm Walnut-Rosemary Dressing
1 hr 45 mins
Sweet Potato Gratin with Chile-Spiced Pecans
Sweet Potato Gratin with Chile-Spiced Pecans
2 hrs
Sautéed Spinach with Pancetta and Dried Cranberries
Sautéed Spinach with Pancetta and Dried Cranberries
30 mins
Coal-Roasted Sweet Potatoes With Maple-Chile Butter
Coal-Roasted Sweet Potatoes With Maple-Chile Butter
2 hrs
Glazed sweet potatoes with sesame seeds
Savory Glazed Sweet Potatoes with Sesame Seeds
1 hr 5 mins
Baked Broccoli and Mushrooms with Crispy Shallots
Baked Broccoli and Mushrooms with Crispy Shallots
1 hr 20 mins
Shredded parmesan brussels sprouts
Shredded Parmesan Brussels Sprouts
50 mins
Roasted Broccoli with Pickled Pepper Vinaigrette
Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette
35 mins
Roasted Brussels Sprouts with Cranberry Brown Butter
Roasted Brussels Sprouts with Cranberry Brown Butter
1 hr
Roasted Brussels Sprouts with Peanuts and Fish Sauce
Roasted Brussels Sprouts with Peanuts and Fish Sauce
35 mins
Owamni Sweet Potatoes with Maple-Chile Crisp
Owamni Sweet Potatoes with Maple-Chile Crisp
2 hrs 40 mins