Healthy Mix of Brussels Sprouts with Cranberries Broccolini and Cheese
This warm vegetable medley brings together roasted Brussels sprouts, tender broccolini, tart cranberries, and melty cheese. The result is a hearty, comforting, and beautifully balanced dish — sweet, savory, slightly tangy, and satisfying, all in one bowl.
⏱ Time:
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Ingredients:
Vegetables:
300g (about 3 cups) Brussels sprouts, trimmed and halved
200g (about 2 cups) broccolini (or broccoli florets)
1½ tbsp extra virgin olive oil
½ tsp garlic powder
Salt & pepper to taste
¼ tsp chili flakes (optional)
Add-ins:
¼ cup dried cranberries (unsweetened or reduced sugar preferred)
½ cup shredded cheese (feta, goat cheese, or shaved parmesan work well)
2 tbsp toasted nuts (optional: walnuts, almonds, or pine nuts for crunch)
Zest of ½ lemon (optional for brightness)
Instructions:
1. Roast the Brussels Sprouts:
Preheat oven to 200°C (400°F).
Toss halved Brussels sprouts in 1 tbsp olive oil, garlic powder, salt, pepper, and chili flakes (if using).
Spread on a baking sheet and roast for 15 minutes.
2. Prepare Broccolini:
While sprouts are roasting, trim broccolini ends. Toss in remaining olive oil with a pinch of salt.
Add broccolini to the baking sheet after 15 minutes and roast everything together for another 8–10 minutes, until tender and lightly charred.
3. Finish the Dish:
Once roasted, transfer veggies to a large bowl.
Toss in dried cranberries and lemon zest (if using).
Sprinkle in shredded or crumbled cheese while still warm so it slightly melts.
Optional: Top with toasted nuts for extra texture.
Tips:
Make it a full meal: Add chickpeas, quinoa, or grilled chicken for a protein boost.
Add balsamic glaze: A drizzle of balsamic reduction enhances the sweetness and depth.
Cheese swaps: Feta adds tang, goat cheese brings creaminess, and parmesan offers sharpness.
❓ Frequently asked questions FAQ:
Q: Can I use frozen Brussels sprouts or broccoli?
A: Fresh is best for roasting, but if using frozen, roast them from frozen at high heat (220°C / 425°F) to get some browning.
Q: What’s a good vegan cheese substitute?
A: Crumbled almond-based or cashew-based feta alternatives work well here.
Q: Can this be served cold?
A: Yes! It’s also delicious as a cold roasted veggie salad the next day.
Nutrition information
Calories: ~210
Protein: 7g
Carbs: 19g
Fat: 13g
Fiber: 5g
Sugar: 7g