november 10 2017 | ryan johnson
Roasted Brussels Sprouts with Hazelnuts, Dried Blueberries and Apple Syrup
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