Roast Sprouts, Cranberries and Kale

An Easy, Vegan, Gluten‑Free Holiday Side That Packs a Festive Punch

Introduction

When the holiday season rolls around, the kitchen is usually a whirlwind of aromas, colours, and the occasional last‑minute scramble for that perfect side dish. If you’re looking for something that is both easy to prepare and full of seasonal flair, Roast Sprouts, Cranberries and Kale is the answer. This dish has even snagged the award for the “most useful Christmas side” in a recent culinary poll, and for good reason: it’s a 3‑in‑one celebration of crisp, sweet, and savory flavours, all while staying vegan and gluten‑free.

Picture a tray of golden‑brown sprouts, specks of bright red cranberries, and a handful of leafy kale, all kissed with maple syrup and balsamic vinegar. The result is a dish that feels indulgent yet light, making it a perfect complement to roasts, poultry, or a hearty grain bowl. Whether you’re a beginner cook looking for a manageable recipe or an intermediate enthusiast wanting to impress, this recipe will fit right in.

Let’s dive into the details and discover why this side dish deserves a spot on your holiday table.

Meal Profile

Why It Stands Out

• Time‑Efficient: With a hands‑on time of just 15 minutes, you can get a beautiful, roasted side dish out of the oven in less than half an hour.
• All‑Season Friendly: While it’s a holiday staple, the combination of sprouts, kale, cranberries, and nuts works beautifully in any season.
• Diet‑Friendly: Vegan, gluten‑free, and low in calories, yet rich in fibre, vitamins, and antioxidants.
• Versatile: Pair it with roasted turkey, pork loin, or serve it as a topping for a quinoa bowl.

Ingredient Highlight

Below is the list of ingredients you’ll need. Each component plays a vital role, from texture to flavour, and together they create a harmonious balance that’s both comforting and sophisticated.

• 500 g sprouts (halved if large) – The base of the dish; their natural bitterness is mellowed by roasting.
• 2 tbsp olive oil – Adds richness and helps the sprouts brown beautifully.
• 2 large handfuls sliced kale – Provides a peppery contrast and a pop of green.
• 100 g fresh cranberries – Sweet‑tart bursts that add color and a hint of acidity.
• 50 g pecans, roughly broken – Introduces a nutty crunch and a subtle buttery flavour.
• 1 tbsp maple syrup – Sweetens the dish and gives a glossy finish.
• 1 tbsp balsamic vinegar – Adds depth, acidity, and a caramelised glaze.

Nutritional Snapshot

• Calories: ~250 kcal per serving
• Protein: 6 g
• Fat: 14 g (mostly healthy monounsaturated and polyunsaturated)
• Carbohydrates: 28 g (mostly complex carbs and natural sugars)
• Fiber: 7 g
• Vitamins & Minerals: High in vitamin K, vitamin C, calcium, and potassium.

Step‑by‑Step Instructions

Below is a clear, numbered guide to bringing this dish to life. Feel free to adjust seasoning to your taste, but follow the core steps for the best results.

1. Preheat the Oven
   Heat your oven to 180ºC fan (or gas 6). This temperature ensures that the sprouts roast evenly, achieving a caramelised exterior while remaining tender inside.

2. Toss Sprouts with Oil and Season
   Place the 500 g of sprouts in a bowl, drizzle with 2 tbsp of olive oil, and season with salt and freshly ground black pepper. Toss until every sprout is coated. Spread them out on a lipped baking tray so they roast in a single layer.

3. First Roast
   Roast the sprouts for 15 minutes. This initial roasting phase allows the sprouts to develop a golden crust and intensify their natural flavours.

4. Add Kale, Cranberries, and Nuts
   After 15 minutes, add the sliced kale, 100 g of fresh cranberries, and 50 g of broken pecans to the tray. Gently stir to combine, ensuring everything is evenly distributed.

5. Second Roast
   Continue roasting for an additional 10 minutes. This second phase brings the kale to a tender, slightly wilted state and allows the cranberries to soften and burst.

6. Finish with Maple Syrup and Balsamic Vinegar
   Drizzle 1 tbsp of maple syrup and 1 tbsp of balsamic vinegar over the roasted vegetables. Add a little extra seasoning to taste, then toss everything together so that the glaze coats every bite.

7. Serve Immediately
   Transfer the roast to a serving dish, garnish with extra pecans or a sprinkle of fresh herbs if desired, and serve hot. The dish is best enjoyed straight from the oven for maximum flavour and crunch.

Serving Suggestions & Variations

Classic Pairings

• Roast Turkey or Chicken: The sweet‑savory profile of the side complements the richness of poultry.
• Grilled Pork Loin: The earthy tones of the sprouts and kale balance the pork’s subtle sweetness.
• Vegetarian Grain Bowl: Toss the roasted mix into a bowl of quinoa or farro, add chickpeas, and finish with a drizzle of tahini sauce.

Creative Twists

Leftover Ideas

• Stir‑Fry: Use the leftovers in a quick stir‑fry with tofu and soy sauce for a wholesome lunch.
• Soup Base: Puree a portion and use it as a base for a creamy kale and cranberry soup.
• Salad Topping: Sprinkle over a fresh spinach salad for extra texture.

Conclusion

Roast Sprouts, Cranberries and Kale is more than just a side dish—it’s a celebration of seasonal produce, simple techniques, and bold flavours. With an easy preparation, a hands‑on time of only 15 minutes, and a generous portion that serves six, it’s the perfect addition to any holiday spread or everyday meal.

The combination of roasted sprouts, sweet cranberries, peppery kale, crunchy pecans, and a glossy maple‑balsamic glaze creates a symphony of textures and tastes that will delight both vegans and non‑vegans alike. Whether you stick to the classic version or experiment with the suggested variations, you’re guaranteed a dish that’s both nutritious and unforgettable.

So, the next time you’re planning a festive menu—or just craving something fresh and flavorful—give this recipe a try. Your taste buds, your guests, and even your pantry will thank you. Happy cooking!

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