Roasted Cranberries and Brussels Sprouts over Wild Rice

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Ingredients

½ cup wild rice blend
1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
1 cup fresh cranberries (or ⅓ cup dried cranberries, roughly chopped)
1 tablespoon extra-virgin olive oil
¼ teaspoon fine salt
½ cup pecan halves, roughly chopped
⅓ cup crumbled goat cheese or feta cheese
1 tablespoon maple syrup, or more to taste
1 tablespoon balsamic vinegar, or more to taste
Flaky salt, for finishing (optional)

As published by Cookie and Kate.

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