Food Recipes Side Dishes Vegetable Side Dishes Brussels Sprouts and Broccoli with Cranberry Agrodolce 5.0 (7) 6 Reviews A quick, high-temperature oven roast yields crispy, golden-brown brussels sprouts and smoky, almost-charred broccoli. By 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 Save Rate PRINT Share Close 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 Jump to recipe Broccoli and brussels sprouts are a perfect match in this easy, elegant side dish. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables are cooked at a high temperature to give them a roast-y flavor and frizzly crispiness that a lower temperature can't provide. This recipe demonstrates why broccoli and brussels sprouts should be paired together more often. Frequently Asked Questions What is agrodolce, anyway? "Agrodolce," in Italian, literally translates to "sour-sweet." It's both a flavor and the name of a condiment that's traditionally made by cooking down vinegar and honey, often with caramelized onions and dried fruit (in this case, cranberries) and sometimes with pine nuts or a spicy element like chiles. You'll typically find it served with either meat or vegetables, but the possibilities are endless — including in this broccoli and brussels sprouts recipe. Are brussels sprouts and broccoli related? Yes! In fact, broccoli and brussels sprouts are two cultivars of the same species, Brassica oleracea — the results of extensive breeding to bring out different characteristics. Many of our favorite colder season vegetables are also of this same species, including cabbage, kale, collard greens, kohlrabi, and cauliflower. Are you supposed to peel brussels sprouts before cooking? There's no real need to peel brussels sprouts, but you may find that some outermost leaves are dry or discolored. Remove any that look unappealing, but don't go overboard. You can also trim the bases of the sprouts in any case where the stem is longer or thicker. Notes from the Food & Wine Test Kitchen Because of the high roasting temperature, you'll want to use an oil with a higher smoke point so the flavor isn't compromised — ideally, a neutral oil like canola or avocado. 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. A mortar and pestle is ideal for crushing spices since it can break them down and release flavors without creating the heat of an electric grinder (which can impact the taste). We've rounded up the best mortar and pestle sets in various sizes and materials. 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 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. Originally appeared: November 2021 Rate It Print