Roasted Brussels Sprouts with Pears, Cranberries and Hazelnuts

Serves: Serves 4 to 6, as a side dish

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired on November 25, 2013.

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More about: Brussels sprouts, cranberries, hazelnuts, pears

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