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:

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

Directions Step-By-Step

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

About this Recipe

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