Roasted Cranberries with Greens

Every year, I go to the grocery store mid-October and ask if they have fresh cranberries. Every year the hard working person in the produce section tells me that they don’t come in until mid-November. So last week my expectations were low, but I had my eye out anyway.

When I turned to find a pile of bags front and center in the lettuce row, I’m certain my cheer carried itself to the freezer section across the store. 

Rumor has it the season arrived earlier this year. As a result, it will end earlier to. So stock up. I’ve already started. 

I’ve been looking for new ways to use fresh cranberries. If you are in the same boat, this post is for you. 

I hope by this point you’ve tried roasting them. If not, definitely get on that. Wow, are they good. Do a little search and you’ll find them mixed into desserts and used in cocktails. As is the case with most roasted foods, it brings out a whole new flavor. To me, a slight bitterness remains, but the tartness is tamed quite a bit by tossing the little red gems in the oven. 

With that in mind, I wanted a super simple side dish. Perhaps something you’d make at Thanksgiving that would take you a fraction of the time of all the other recipes, but be equally delicious and likely a bit healthier. 

The combination of roasted cranberries and greens together is a match made in flavor heaven. When it’s tossed in a dressing of balsamic, olive oil and maple syrup it gets even better. 

These are bold flavors. If you like the bitterness of leafy greens, some tartness, a little sweet and a little salty, meet your new seasonal side dish. If you are on the fence about fresh cranberries, just a minor warning that this recipe may not be for the timid. But you have to start somewhere. Eventually, I hope to make everyone a fresh cranberry fan. 

This recipe makes only 1 to 2 servings, so far a big meal simply multiply it by the servings you need. It’s easy to adjust. I’ve been eating it as a side dish, but I think it could work in so many ways. A few whole grains tossed in, maybe some chickpeas or over a hearty pasta. It’s a great reason to step away from the sweet cranberry sauce and discover the versatility of this fruit. 

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