Caramelized to golden perfection, seasoned with savoury Club House® herbs and spices, and drizzled with tangy balsamic glaze, roasted Brussels sprouts are the perfect side for your holiday feast. This dressed-up side is sure to steal the spotlight. Recipe and Photo Credit: Chef Lorelei Simbulan (@thechefcapital_l)
5 min
PREP TIME
20 min
COOK TIME
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS
- 3 tablespoons (45 mililiters) olive oil
- 3 pounds (1.5 kilograms) Brussels sprouts
- 1 tablespoon (15 mililiters) Garlic Powder
- 2 1/2 teaspoons (12 mililiters) Ginger, Ground
- 2 teaspoon (10 mililiters) Onion Powder
- 2 teaspoons (10 mililiters) Ground Sage
- 2 teaspoon (10 mililiters) Thyme Leaves
- 2 tablespoons (30 mililiters) balsamic glaze , plus more for drizzling
- 1/2 cup (125 mililiters) pecan halves
- 1/2 cup (125 mililiters) dried cranberries
- 1/2 cup (125 mililiters) goat cheese
What you'll need
Preparation
- 1 Heat a large cast iron skillet or heavy bottomed pan until hot, about 3 minutes. Add oil and swirl to coat pan. Add Brussels sprouts and cook, undisturbed, 6 to 8 minutes until golden and caramelized.
- 2 Stir in spices and herbs; cook and stir 6 to 8 minutes longer until Brussels sprouts are browned and tender. Reduce heat to low; stir in pecans and cook until toasted.
- 3 Transfer Brussels sprouts to large bowl; toss with balsamic glaze and cranberries. Transfer to serving platter, drizzle with additional balsamic glaze and sprinkle with crumbled goat cheese. Serve immediately.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
