side dishes

Roasted Brussels Sprouts

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

  • 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

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.

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