The Pioneer Woman Tasty Kitchen
Profile Photo

Caramelized Brussels Sprouts with Dark Cherry Sauce and Hazelnuts

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

If Brussels sprouts always grace your holiday table and you’re looking for a delicious new spin on them, this is the perfect recipe for you.

Ingredients

  • 1 pound Brussels Sprouts (1 Pound Should Be About 4 Cups)
  • 2 Tablespoons Clarified Butter, Melted
  • ¼ teaspoons Coarse Sea Salt
  • ⅛ teaspoons Black Pepper
  • ½ cups Frozen, Pitted Dark Cherries, Quartered
  • 1 Tablespoon Water
  • 1 teaspoon Good Quality Balsamic Vinegar
  • 1 teaspoon Soy Or Tamari Sauce
  • ⅛ teaspoons Ground Mahlab
  • 2 Tablespoons Toasted Hazelnuts, Chopped

Preparation

1. Preheat oven to 400 F. Trim the ends off the Brussels sprouts and remove any discolored or damaged outer leaves. Cut them in half lengthwise, or in quarters if they are very large.
2. Place the Brussels sprouts on a large rimmed baking sheet. Drizzle the melted clarified butter on top and sprinkle on the salt and pepper; toss to combine.
3. Roast the Brussels sprouts until golden and crisp outside and tender inside, about 20 to 30 minutes, flipping once halfway through.
4. While the Brussels sprouts roast, make the cherry sauce. Add the cherries, water, balsamic, soy or tamari, and mahlab to a small saucepan over medium heat. Cook until the cherries are softened but not mushy and the sauce is thickened, about 4 to 5 minutes, swirling the pan occasionally.
5. Pour the Brussels sprouts into a serving dish and top with the cherry sauce and hazelnuts. Serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Roasted Potatoes with Horseradish Aioli
Profile Photo by Kelley Simmons @ Chef Savvy in Sides
Roasted garlic potatoes drizzled with a creamy horseradish aioli. The perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cider-Glazed Roasted Root Vegetables
Profile Photo by The Scrumptious Pumpkin in Sides
An easy yet special side dish that's flavored with a tangy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Honey Garlic Roasted Brussels Sprouts
Profile Photo by Stacey @ Bake.Eat.Repeat. in Sides
Tender on the inside, with some crispy edges and a touch...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cheesy Bacon Green Bean Casserole
Profile Photo by Alice Seuffert in Sides
A staple on the Thanksgiving table, the classic green bean casserole...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Sweet Potato Casserole
Profile Photo by Kim in Sides
Creamy sweet potatoes with a delicious, crunchy topping. Perfect for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy