This flavorful melange of broccoli and brussels sprouts is the perfect fall side dish. It's tossed in a zingy agrodolce studded with plump, rehydrated dried cranberries. A quick cook in a high-temperature oven leaves the roasted vegetables crispy and smoky.
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. 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.
This broccoli and brussels sprouts recipe also calls for crushed whole coriander seeds, which are more potent than the ground spice you can purchase in a jar. Ais ideal for crushing spices since it can break them down and release flavors without creating the heat of an electric grinder . We've rounded upPlace a rimmed baking sheet in oven. Preheat oven to 450°F.
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.
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