Just a week into December and here’s another Christmas recipe (the first was nutty snowballs, in case you weren’t paying attention).
I intend to post a few Christmas-themed recipes every week until the big day. This might help you plan your feast…or make you entirely sick of the whole thing – it’s a toss up really.
Today it’s brussel sprouts. The poor lonesome veg that don’t get a look in any other time of the year are suddenly the most popular picks in the fresh produce section.
Although I’m a strong advocate for just roasting them with a little butter and sea salt, I understand that sometimes you need to jazz up your veg.
Enter crunchy pecans and a nutty, sweet vinaigrette (which also goes great with salad btw).
For further jazzing up, I recommend putting on the latest Van Morrison album with dinner.
Roasted Brussel Sprouts with Pecan Vinaigrette (serves 2)
- 1/2 lb/ 8oz brussel sprouts, trimmed
- 1/2 small, white onion thinly sliced
- 2 tbsps butter, melted
- 1/2 tsp sea salt
- 2 tbsps extra virgin olive oil
- 1/2 cup chopped pecans
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- 2 tsps honey
- Put the brussel sprouts and onion into a large mixing bowl. Pour over the melted butter and salt and shake/stir to throughly coat.
- Tip the mixture onto a greased or lined baking tray. Roast at 400 for 25 minutes until the sprouts are brown and crispy.
- While sprouts are roasting, prepare the viniagrette. Add the olive oil to a large frying pan and gently heat. Add the pecans and toast for a few minutes (they’re ready when you can smell them). Whisk together the vinegar, mustard and honey. Pour this into the pan, remove from the heat and swirl to combine.
- Take the sprouts and onion out of the oven and add to the pan. Swirl everything around until the sprouts are coated then transfer to a serving dish. Eat immediately!
Like this? You might also like:
- Brussel Sprout, Goat’s Cheese & Pistachio Salad
- Honey Walnut Chicken Salad
- Lemon Butter Brussel Sprouts
- Strawberry Vinaigrette