Make this for thanksgiving!
Ok sorry for starting off a little on the blunt side but seriously – you need to make this for your family and yourself. As a special request post today I am bringing you the brussel sprout recipe from our thanksgiving feast that so many of you emailed about and are dying to try.
Not everyone loves brussel sprouts, not everyone is a big fan of plums but put these two together with the crunch of a pine nut and the sweetness of a maple glaze and I honestly think nothing else matters. The texture and flavor profile in this dish is stunning. Can you believe I said stunning? Yeah I guess you are right…. I am a bit of a flake at times so it is not that uncommon.
Enough horsing around here, I am going to give you the recipe, show you a couple of pictures and almost twist your arm to try this recipe. You will NOT be disappointed. I Promise.
- Brussel sprouts – 1 1/2 pounds, similar sizes if able.
- Olive oil – 2 Tbsp.
- Salt – 1/2 Tsp.
- Fresh ground black pepper – 1 Tsp.
- Cayenne pepper, ground, 1/4 Tsp.
- Plums – 3/4 lb,
- 4 Tsp. pine nuts
- 1/3 Cup maple syrup
- Preheat oven to 400 F
- Clean, prep and half brussel sprouts. Remove loose leaves, cut through stem to half larger sprouts, and cut a cross into the stem of the larger sprouts. This should allow the different part of the sprouts to cook at the same rate.
- Coat well with olive oil then add salt as well as pepper and cayenne as desired.
- Roast in preheated oven for about15 minutes. This will vary slightly with the average size of the sprouts.
- During the initial roasting slice ripe plums into wedges and remove pits. Try to keep the wedges about the same size of the brussel sprouts.
- Toast pine nuts in a dry pan till slightly brown and aromatic.
- Reserve 1 tsp pine nuts and grind or mash the remaining into a paste. A mechanical girder will work, but avoid a used coffee grinder. A mortar and pestle will work best.
- After 15 minutes add to the plums to the partially cooked brussel sprouts and mix before returning to the oven for a further 15 minutes.
- Heat the maple syrup to a slow boils and add the paste of pine nuts and mix.
- Pour syrup over roasted plums and sprouts and mix well.
- Serve warm
Zesty Tip: Proportions can be changed or altered with ease depending on what is available and if you do not have maple you could substitute honey and the same goes for the pine nuts. Use what you have on hand.
So there you have it… a must try with brussel sprouts for your next holiday dinner, your next week night dinner, maybe a snack on Saturday night, or just something you make and let me know how it turned out. I am excited for you guys to try this because I am confident you will love it. Have a great weekend and a super Friday. Talk to you on Monday.