The Pioneer Woman Tasty Kitchen
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Caramelized Brussels Sprouts with Dark Cherry Sauce and Hazelnuts

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Level: Easy

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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.

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