Charred Brussels Sprouts

Brussels sprouts are having a bit of moment. What was once such a hated vegetable that it was the butt of many jokes in pop culture, all of sudden, we can't get enough of! I'll admit it, I"m a convert. I firmly believed that I hated these little cabbages until I actually TRIED them! 

Turns out, the key is giving them a good char! Yup, this is one dish that's totally ok to blacken. Then I toss them with some dried cranberries, pecans and goat cheese in a maple balsamic vinaigrette and WOW! This is my kind of winter salad! 

People often think of salads as raw and cold, and in the summertime - that's exactly what you want! But as the weather gets colder we need to adjust how we think about, and serve our food. A warm salad is totally a thing. A good thing. A thing you should be eating. And serving at Thanksgiving! Add this great recipe to your menu this year and see how fast these little sprouts get gobbled up!

Buon Appetito!

Charred Brussels Sprouts
Serves 10 as a side, or 4 as a main

1 1/2 lbs. Brussels sprouts, trimmed & quartered
2 tbs. grapeseed oil
1/3 c. pecans, chopped
1/3 c. dried cranberries
1/2 c. crumbled goat cheese
1/4 c. olive oil
1/4 c. balsamic vinegar
2 tbs. maple syrup
salt & pepper

Preheat the broiler.

In an oven safe saute' pan, heat the grapeseed oil until very hot; almost smoking. Add the sprouts, season with salt & pepper. Make sure they're in a single layer, and then let them cook for about 3-5 minutes until they sear and begin to carmelize.

Give the sprouts a quick stir, return them to a single layer and then place the pan in the broiler. Cook for another 3-5 minutes, checking on them, until the tops are charred. Remove the sprouts from the oven and pour them into a serving bowl. 

Add pecans, cranberries and goat cheese to the sprouts. 

In a small bowl or measuring cup, combine olive oil, vinegar, and maple syrup. Season with salt & pepper. Pour over sprouts and toss to coat. 

Serve sprouts warm as a Thanksgiving side, or any time!