SWEET & SOUR BRUSSELS SPROUTS WITH PINE NUTS & DRIED CHERRIES

Brussels sprouts are tricky. They can go from being bitter and mustardy to crispy and savory. To me, they always taste better slightly overcooked and crisp.

For this recipe, I pan sear the brussels sprouts in vinegar and honey to create a sweet and tangy flavor and add pine nuts and dried cherries for something savory and tart. If you don’t need these vegan/plant based I highly recommend grating some pecorino romano over the top before serving.

Serves 2-4

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YOU WILL NEED

• 1 pound brussels sprouts

• ¼ cup avocado oil or ghee

• ¼ cup coconut vinegar or apple cider vinegar

• ¼ cup honey

• 1 ¾ teaspoons fine sea salt, divided

• 1 large shallot, thinly sliced

• ¼ cup pine nuts

• ¼ cup dried cherries

• ½ teaspoon red pepper flakes, optional

• Grated Pecorino Romano, optional

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TO MAKE

Cut the smaller brussels sprouts in half and the larger brussels sprouts in quarters, removing any large stems. Set aside.

Bring a large cast iron skillet or frying pan to medium heat. Add in the avocado oil, coconut vinegar and honey, stirring to combine. Stir in the brussels sprouts and 1 ½ teaspoons of salt. Spread the brussels srouts around to ensure each one is touching the bottom of the pan. Let sear for about 5 minutes until the side of the sprouts touching the pan is goldenbrown. Add in the shallots and stir to flip the sprouts to sear the other side for another 3-5 minutes, until golden brown and slightly crispy on the edges. Turn off the heat and place the brussels sprouts on a serving platter. Set aside.

In the same pan over medium heat, toast the pine nuts with the remaining ¼ teaspoon of salt, being careful to ensure they do not burn, about 3 minutes. Stir in the dried cherries to let warm for another minute. Pour the pine nuts and dried cherries over the brussels sprouts. If using pecorino romano, grate it over the top while the dish is still warm.