you’ll want seconds, I guarantee it
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.
pecans lower cholesterol levels. Fact.
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.
you know the pecans are toasted when they start to smell delicious
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
This post was also shared at Fight Back Friday, Fat Tuesday and Monday Mania.
And now you have made me incredibly hungry. I think I’ll be Google Mapping how far it is to Trader Joe’s and back on my lunch break to buy all this for dinner tonight. HMMMM Temptation is murdering me!
Follow my weight loss journey and random rants at http://transformingflabtofab.wordpress.com/
YUM. Looks delish, as usual. Will be keeping this in mind for future consumption.
This looks wonderful! I’m telling ya — ever since the Creative Kitchen Challenge, I have been such a big Brussels Sprouts fan!
Kenley
Reblogged this on The ObamaCrat.Com™ and commented:
Oh man do I love brussel sprouts. Thank you Ms. Cat for this YummY recipe. Everybody needs to visit Things My Belly Like….weekly if not daily!!!
Reblogged this on cadesertvoice and commented:
I rarely eat brussel sprouts, but will be trying this one soon. I’m heading out shopping this weekend and will be making this dish and the Snowy Nutballs. Yum!!
On another topic (couldn’t find where to send this to you), thought you might like to know I gave you a “Blog of the Year” Award. You can read about it here. Just love your recipes and delightful writing, and read every post of yours I can. http://cadesertvoice.com/2012/12/06/blog-of-the-year-award/
Oh lovely, thank you so much for your support
It’s comments like yours that make the hours spent eating/thinking about eating/writing about eating worth it! I remember when I started this blog, I was sure no-one would ever read (much less want to cook from it) but the feedback has been brilliant. Thank you, you’ve made my day!
So glad this put a smile on your face. It’s amazing there are people who will read what we write. We are each telling our own story and others learn from us. We in turn learn from others. Amazing how we now have access to the world right at home.
Looks good. Always keen for new way to eat the good ol’ brussels sprout…
Thanks for sharing such a nice thought, post is good, thats why i
have read it completely
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I made these and they were excellent. All I had was slivered almonds so I used that in place of the pecans. Thanks!
Thank you for coming back and letting me know…glad you enjoyed ‘em