Festive Roasted Brussels Sprouts with Pears, Cranberries and Hazelnuts
Serves: Serves 4 to 6, as a side dish
Years ago, when Ciscoe and I first starting cooking together on Gardening with Ciscoe, we began developing recipes for his trademark vegetable. It’s easy to come up with new ideas because the plump little orbs are remarkably versatile and happy in many different situations. However as the first frosts begin to arrive, when Brussels sprouts are at their sweetest, I find the 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. So simple, so pretty!
- 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 or onions 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 cup sliced and roasted delicata squash (optional) Add to list
- 1/4 cup maple syrup Add to list
- 3 tablespoons balsamic vinegar Add to list
Preheat oven to 425° F.
Quarter the sprouts lengthwise and toss with the olive oil, salt and pepper. Roast for about 12 to 15 minutes or until al dente and browning at the edges.
In a large sauté pan over medium heat, cook the bacon and shallots until both are beginning to turn golden. Stir in the remaining ingredients, except for the sprouts, and season with salt and pepper. Cook, stirring for 1 to 2 minutes, until everything is heated through.
Transfer the sprouts to a bowl and pour the sizzling ingredients over them. Adjust the dish to your taste with additional vinegar or a splash of extra virgin olive oil.
Serve garnished with sprigs of fresh rosemary.
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired on November 25, 2013.
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