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

Salty, Sweet, Spicy-Heat Bok Choy
Profile Photo by Patricia @ ButterYum in Sides
What can I say, I love the salty, sweet, spicy heat...
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


Roasted Lemon Garlic Green Beans
Profile Photo by Gayle | Pumpkin 'N Spice in Sides
These Roasted Lemon Garlic Green Beans are a simple side dish...
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


Orzo with Mint Pesto and Peas
Profile Photo by Paige in Sides
This Orzo with Mint Pesto and Peas is a great weeknight...
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: 15 Level: Easy


Roasted Acorn Squash
Profile Photo by Lacey Baier of A Sweet Pea Chef in Sides
Learn how to roast acorn squash for this extremely simple and...
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


Crockpot Mashed Potatoes
Profile Photo by Lacey Baier of A Sweet Pea Chef in Sides
These Crockpot Mashed Potatoes are the easiest and tastiest mashed potatoes...
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