A quick, high-temperature oven roast yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli.
ingredient
- 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
- Place a rimmed baking sheet in oven. Preheat oven to 450°F. (Leave baking sheet in oven as it preheats.)
- 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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