Looking for a simple yet flavorful vegetable dish to elevate your holiday meals? This recipe for roasted Brussels sprouts and broccoli with balsamic shallots combines crispy, oven-roasted veggies with sweet and tangy caramelized shallots. Perfect for Christmas dinners, Thanksgiving spreads, or any cozy family gathering, this easy side dish brings out the natural flavors of Brussels sprouts and broccoli. Finished with a savory mustard dressing and a sprinkle of cranberries for a festive touch, this healthy vegetable recipe is guaranteed to become a favorite. It’s a delicious way to get everyone excited about adding more veggies to their plates!
Preparation
- Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
- Cut the broccoli into florets and trim the stems off the Brussels sprouts. Spread the broccoli florets and Brussels sprouts on the baking sheet, drizzle with some olive oil, and season generously with salt and pepper. Roast for 20 minutes or until tender.
- Slice the shallots into thin rings. Heat the butter in a frying pan and sauté the shallots until they are soft. Add the balsamic vinegar. Halve the garlic cloves and add them to the pan as well. Let everything simmer on low heat for at least 10 minutes.
- In a small bowl, mix the extra-virgin olive oil with the white wine vinegar, mustard, and a pinch of salt and pepper to make a dressing. Just before serving, remove the garlic cloves from the pan, press them, and stir the garlic into the dressing.
- Drizzle half of the dressing over the vegetables. Transfer the vegetables to a serving dish and top with the balsamic shallots, chili flakes, and cranberries to taste. Serve the remaining dressing on the side.