I still have some fresh cranberries and have been seeing some yummy looking brussel sprouts with cranberries and nuts recipes online that inspired me.  Facing dinner, a hungry family and my crisper, we made some adjustments…

Preheat oven to 375°.

• 2 large broccoli crowns, cut into 1″ pieces ( I sliced the stems and used them also)
• 1 T. peanut oil
• 1/2 c. fresh cranberries, halved

Toss broccoli, cranberries and oil in a bowl, then spread on a pizza pan and roast for 28 minutes.  Broccoli will still be somewhat firm.

I love the bright colors in this dish! 🙂

Sprinkle over roasted broccoli:

• 1/2 c. pine nuts

and roast for an additional  4-5 minutes.

Place roast broccoli mixture in a serving bowl and toss with

• 1 t. honey

The sweetness of the honey helps counteract the tartness of the fresh cranberries.

In the future, I would toast the pine nuts separately before adding them.  They didn’t quite reach the crispness I wanted and I wasn’t willing to risk burning the broccoli to roast longer.

However, it was an easy and attractive vegetable dish to accompany our grilled chicken breasts and rice.  We ate it all and they were asking for more.  🙂  That’s a win in my book!