Baked Brussels Sprouts

Joshua McGee

By
@McGeekiest

I improvised this recipe to use up the smaller Brussels sprouts I snapped off from a full stalk I purchased. The nutty crunch and subtle citrus flavors complement the caramelized sprouts well. I will definitely make this again!


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

1 lb
small brussels sprouts
4 Tbsp
butter
1 tsp
apple cider vinegar
kosher salt
freshly-ground black pepper
1/2 c
toasted pecan pieces
1/2 c
freshly-grated parmesan cheese
zest of 1 organic lemon

Step-By-Step

1Preheat oven to 350°F (175°C).
2Wash and remove discolored leaves from Brussels sprouts (and tough bases, if present). Drain and pat dry.
3Melt butter in a cast-iron Dutch oven on stovetop. Extinguish flame as soon as butter has melted.
4Add Brussels sprouts to Dutch oven. Sprinkle with apple cider vinegar. Salt liberally and add freshly-ground black pepper to taste. Toss with a spatula to coat.
5Move Dutch oven, uncovered, to preheated oven. Bake for 20 minutes. Toss to coat again, and add pecan pieces.
6Bake for another 10 minutes. Toss again, and add the Parmesan and lemon zest.
7Bake an additional 5 minutes.
8Stir and serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free, Low Carb