42 minutes ago
Thursday, October 23, 2014
This has to be my new favorite way to cook Brussels sprouts!
It's like eating a Planter's Peanut Brittle with your vegetables (that may not sound good to you, but I promise, it's amazing, and not too sweet).
After roasting the little green cabbages, you swirl some honey and butter in a cast iron skillet and cook the vegetables and nuts in this glaze.
Even Brussels Sprouts haters will love this recipe (are there still any out there????).
I think I will add some cayenne pepper the next time, and I will definitely be serving this for Thanksgiving because I can roast the sprouts ahead of time. :)
Roasted Brussels Sprouts w/ Honeyed Peanuts: (adapted from Souvlaki for the Soul)
500 grams Brussels sprouts (about 2 cups), outer darker leaves removed, stems removed and cut in half
3 tbsp olive oil
kosher salt and pepper to season
25 grams butter (2 tablespoons)
1/4 cup honey
1/2 cup unsalted peanuts, lightly chopped and dry roasted in a hot pan
splash of balsamic vinegar
Lay out the Brussels sprout halves on a heavy large sheet pan and drizzle w/ the olive oil and season w/ kosher salt & pepper.
Roast in a 375F oven for 20 minutes, checking on them so they are not burning.
Roast the peanuts in a large hot cast iron skillet just until fragrant and set aside (I cheated and did everything in the same pan at the same time and it was fine).
Heat the butter in the cast iron skillet and add in the honey. Once it starts bubbling, add in the roasted Brussels sprouts and stir for a minute or two until coated w/ the nice syrupy sauce.
Add a quick splash of balsamic vinegar to the pan and the chopped peanuts.