Roasted sprouts with wild rice and cranberries



500g sprouts

2 cups cooked wild rice (or rice of choice)

¼ cup cranberries

¾ cup fresh orange juice

Zest of 1 orange




Wash, peel off outside leaves of sprouts and cut into quarters through the base so they stay together. Pre heat the oven to 200 degrees. Heat a pan up and when hot add a dash of olive oil. Place the sprouts in and cook on high heat to colour, season with salt and pepper. Once browned add to a roasting pan and cook in the oven for approx. 15 minutes until tender but not completely soft. Once cooked remove from the oven and toss through the hot cooked rice, cranberries, orange juice and orange zest. Check seasoning and adjust if needed

Serve as a side dish. Goes well with roasted chicken


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