Maple pecan roasted brussels sprouts
Lucy Morrow, chef at Terre Rouge Craft Kitchen, recommends serving this side dish With grilled lamb, pork, or turkey. Though she says it is also delicious on its own.
Serves 4 as a side
Ingredients
- 1 lb brussels sprouts
- 1 shallot
- 2 tbsp brie
- 1 ½ tbsp pecans
- 1 slice lemon
- ½ tbsp maple syrup
- ½ tbsp extra virgin olive oil
- Salt and pepper to taste
Method
- Trim off the root of your brussels sprouts, and peel off the first two layers (reserve the leaves for later).
- Bring 4 L of salted water to a rolling boil and blanch brussels sprouts for 20 seconds.
- Peel the shallot and cut into eighths.
- Toss blanched brussels sprouts and shallots in maple syrup, extra virgin olive oil, salt, and pepper (toss your reserved leaves separately).
- Roast vegetables for 15 minutes at 350 F on a pan with parchment paper.
- Pull your tray from the oven, give it a quick stir, and liberally sprinkle your pecans, little chunks of brie (broken apart with your fingers), and the brussels sprout leaves set aside from earlier.
- Place back in oven for 5 more minutes. Careful not to burn your delicate cheese, nuts, and leaves.
- By the end of the 5 minutes, there should be some really nice caramelization on the brussels sprouts and shallots, while your brie is melted, pecans are warm, and your leaves are just crisping up on the ends.
- When your final timer goes off, take your lemon slice and give it a nice squeeze over top of your whole tray, and serve.