f

Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Roasted Sprouts with Cranberries & Pecans



I think one of my favourite holiday vegetables has to be Brussels Sprouts.  I fear they are a "love it or loathe it" kind of vegetable, with too many people having been served soggy over-cooked sprouts at one time or another.  A perfectly cooked sprout is a thing of beauty, but, when done poorly, I don't blame anyone for disliking them!


One of my favourite Christmas sitcom Episodes is the one on the Vicar of Dibley where she gets invited to about 5 different Christmas Dinners and by the last one, she has just about had it, when they announce a Sprout-Eating Contest. 


The sight of her trying to cram just one more sprout into her mouth is so funny.  I don't think there is anything better on earth than a traditional British Christmas!  I gobble it up from the reruns of our favourite Christmas shows, and  the Queen's Christmas message, to the Brussels Sprouts!!



Back to the sprouts  . . .  when properly cooked sprouts have a nutty almost sweet taste, but they can be almost bitter when over cooked.  They should be crispy tender!!



Roasting really enhances their natural sweetness and helps to prevent them from being over-cooked. You get gently caramelised edges, mixed with that nuttiness of the sprouts  . . .



You will want to trim them really well, removing any discoloured or damaged leaves, and trimming off any woody ends. 



Once they are trimmed, you cut them in half and toss them on a baking sheet with some olive oil and salt. Don't waste extra virgin olive oil on roasting. It is not an oil that is meant for roasting.  It is an olive oil which is meant to be tasted, on its own, in salads, with bread.  Use a light olive oil for things like frying and roasting.


You toss some chopped pecans in with the sprouts during the last five minutes or so of their roasting, so they can get all toasty as well.  So now you have the nuttiness of the sprouts and the nuttiness and crunch of the pecans! 



Another addition is some plumped dried cranberries . . . sweet and jewel-like with the lovely greens of the sprouts . . .  very festive! 




You can season them a bit with some cracked black pepper and sea salt, and a lovely drizzle of best quality Balsamic vinegar.  Really good Balsamic is a joy and a pleasure and it really helps to enhance the sweetness of the sprouts here. 



Finally a light drifting of finely grated Parmesan cheese just as you bring them to the table.  Another beautifully festive holiday side dish!

Yield: 4

Roasted Sprouts with Cranberries & Pecans

prep time: 15 minscook time: 25 minstotal time: 40 mins
A delicious holiday side dish featuring nutty roasted sprouts, dressed with toasted pecans, plumped dried cranberries and a drizzle of good balsamic.

ingredients:

1 1/2 pound of fresh Brussels sprouts
2 TBS light olive oil
fine sea salt to taste
50g dried cranberries (1/3 cup)
40g coarsely chopped pecan nuts
1 TBS good quality Balsamic vinegar
60g finely grated Parmesan cheese (1/3 cup)
flaked sea salt and freshly ground black pepper to taste

instructions:

Preheat the oven to 225*C/425*F/ gas mark 7.  Line a large baking
sheet with aluminium foil and spritz lightly with some baking spray. 
Trim and peel your sprouts, trimming off any woody ends and discoloured
leaves and discarding.  Cut the sprouts in half and place onto the
baking sheet.  Drizzle with the olive oil and a sprinkle of salt. Toss
to coat with the oil.

Roast in the preheated
oven for 20 minutes, giving them a stir halfway through the time. Add
the chopped pecans and return to the oven for a further 5 minutes. Place
 the cranberries into a bowl and cover with some boiling water. Let sit
for five minutes and drain well.
Transfer the
 roasted sprouts and nuts to a serving bowl.  Scatter the plumped
cranberries over top.  Drizzle with the balsamic vinegar and sprinkle
with the Parmesan cheese.  Season to taste with salt and pepper as
desired.

Best eaten on the day.
Created using The Recipes Generator 



I know there are some people who don't like and won't like Brussels Sprouts no matter what you do to them, bah humbug!!  (Taste is taste I guess!) If you happen to like Sprouts, you are going to love these!  Happy Holidays!  Merry Christmas! Ho Ho Ho! 



QuickEdit
Marie Rayner
4 Comments
Share :

4 comments:

  1. Perfect for the holidays..we eat sprouts on a reg basis..all ways:) So good! Even sliced thinly raw in salads:)

    ReplyDelete
    Replies
    1. Oh how I wish I could still tolerate them raw Monique! Sadly my IBS won't let me, but I do love them cooked any way I can enjoy them! Delicious and very good for you! xo

      Delete
  2. We love brussel sprouts in this house and it would not be Christmas without them. Would you believe that I have everything on hand to make this? Lidl has specials on dried fruits and nuts and I bagged lots of cranberries, raisins, dried apricots, pecans, macadamias, brazil nuts, hazelnuts and almonds. This sounds like something quite different and ideal for the Christmas table! *pencils it in* Thankyou! ♥

    ReplyDelete
    Replies
    1. Oh Marie, I am excited!I really hope you and your family enjoy them! This is just different enough to make them special and very festive! Happy Christmas! xo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.

Follow @georgialoustudios