Wednesday, June 15, 2011

Brussel sprouts with a crunch and a kick

Brussel sprouts have gotten a bad rap for a long time due to overcooking which releases a sulfurous odor. Also, overcooking results in the vegetable losing its anti-cancer properties. Steaming them for a maximum of 6 to 7 minutes helps to retain these benefits while cooking them. Roasting is the best way to cook them, turning them from ordinary to delicious. 

In this recipe, I have added cranberries for some additional sweetness and pecans for crunch. The inclusion of a pinch of cayenne gives the dish that special kick.

Brussel Sprouts with Cranberries and Pecans
 1lb brussel sprouts
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt or to taste
A few grindings of black pepper
1/3 cup roasted salted pecans
1/3 cup dried cranberries
1 1/2 tablespoon maple syrup
1/8 teaspoon cayenne pepper

1. Preheat the oven to 425 F.

2. Mix the cranberries and salted pecans with maple syrup and cayenne pepper and set aside.

3. Trim the brussel sprouts and slice them vertically into two pieces. Toss with olive oil, salt and pepper and place them in a single layer on a baking sheet. Roast in the middle rack for 10 minutes and then turn them to brown the other side.After 15 more minutes put in the cranberries and pecans and mix them with the brussel sprouts. Remove after about 5 minutes and serve warm.

Serves 4

1 comment:

  1. Love it! What a perfect combination of sweet n' savory. And you are absolutely correct- the cayenne pepper gives it a nice kick! This is a great dish. You need to try it at least one time in your life.