Roasted Brussels Sprouts with Pears, Cranberries and Hazelnuts
Serves: 4 to 6, as a side dish
As the first frosts begin to arrive, when Brussels sprouts are at their sweetest, I find their best partners are the ever-classic flavors of the winter season. You can roast the sprouts ahead of time and just toss the hot dressing over them before you serve.
- 16 Brussels sprouts, stem ends trimmed Add to list
- 1 tablespoon olive oil Add to list
- Salt and freshly ground pepper, to taste Add to list
- 3 strips bacon, diced Add to list
- 1/4 cup diced shallots Add to list
- 1 teaspoon minced fresh rosemary, plus extra for garnish Add to list
- 1 semi-ripe pear (any variety), roughly diced into 1/2-inch chunks Add to list
- 1/4 cup dried cranberries Add to list
- 1/4 cup roasted hazelnuts Add to list
- 1/4 cup maple syrup Add to list
- 3 tablespoons balsamic vinegar Add to list
Preheat oven to 425° F.
Quarter sprouts lengthwise and toss with olive oil, salt and pepper. Roast for 12 to 15 minutes, until browning at the edges.
In a large sauté pan set over medium heat, cook bacon and shallots until both are beginning to turn golden. Stir in rosemary, pears, dried cranberries, nuts, syrup and balsamic. Season to taste with salt and pepper. Cook, stirring for 1 to 2 minutes, until everything is heated through.
Transfer sprouts to a bowl and pour hot pear-syrup mixture on top. Season to taste with additional vinegar or a splash of olive oil.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired on November 25, 2013.