Brussels sprouts are the quintessential autumn side dish, especially when prepared according to this recipe by Chef Andrew Francisco. It’s an easy way to add a special touch to your holiday table.
- 2 pounds Brussels sprouts
- ¼ c. olive oil
- Salt to taste
- 3 T. crushed toasted hazelnuts
- 3 T. dried blueberries
- ½ c. apple cider vinegar
- ½ c. sugar.
Preheat oven to 400 degrees. Toss Brussels sprouts with olive oil and salt and roast for 15 to 20 minutes on a rimmed baking sheet.
Meanwhile combine the vinegar and sugar in a small saucepot and simmer until the liquid is reduced by one-quarter.
Drizzle the syrup on over the roasted sprouts and sprinkle with hazelnuts and dried blueberries.
Wine pairing – 2016 King Estate Willamette Valley Pinot Gris