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Roast sprouts, cranberries and kale

By: Jen Bedloe
Former head of food delicious.

Published: 9 Nov 21
Updated: 18 Mar 24

The award for most useful Christmas side goes to this easy 3-in-one dish of festive classics. Our roast sprouts with cranberries and kale is vegan and gluten-free to boot.

Spend most of Christmas morning by the tree instead of in the kitchen, with our nifty make-ahead Christmas sides.

Easy
November 2021

Test kitchen approved

Serves 6
Hands-on time 15 min

The award for most useful Christmas side goes to this easy 3-in-one dish of festive classics. Our roast sprouts with cranberries and kale is vegan and gluten-free to boot.

Spend most of Christmas morning by the tree instead of in the kitchen, with our nifty make-ahead Christmas sides.

Nutrition: per serving

Calories: 160kcals
Fat: 11.1g (1.3g saturated)
Protein: 4.7g
Carbohydrates: 7g (5.9g sugars)
Fibre: 6.4g
Salt: trace

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Ingredients

500g sprouts, halved if large
2 tbsp olive oil
2 large handfuls sliced kale
100g fresh cranberries
50g pecans, roughly broken
1 tbsp maple syrup
1 tbsp balsamic vinegar

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Method

Heat the oven to 180ºC fan/gas 6. Toss the sprouts with the oil on a lipped baking tray, then season with salt and freshly ground black pepper. Roast for 15 minutes, then add the kale, cranberries and nuts to the tray and continue roasting for a further 10 minutes.
Drizzle the maple syrup and vinegar over the roasted veg, add a little extra seasoning to taste, then toss everything together and serve.