Seasonal Brussels Recipe
Make Seasonal Brussels Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brussels sprouts and main seasoning
Seasonal additions (choose/follow for autumn/winter shown)
Finishing & dressing
Method
Brussels sprouts and main seasoning
Prepare and halve
Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut each sprout in half lengthwise so the cut side will caramelize evenly.
In a large bowl, toss the halved Brussels sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.
Roast
Spread sprouts cut-side down in a single layer on a rimmed baking sheet (use parchment or a light coating of oil). Roast in the preheated oven for 18–22 minutes, until deep golden-brown on the cut sides and tender when pierced with a fork. Shake the pan or flip any overly browned pieces once about halfway through if necessary.
Seasonal additions (choose/follow for autumn/winter shown)
Cook pancetta/bacon and shallot
While sprouts roast, heat a large skillet over medium heat. Add the diced pancetta or bacon and cook 4–6 minutes until fat renders and pieces are crisp. Add the thinly sliced shallot to the same skillet and cook 1–2 minutes until softened and translucent but not burned.
Add the apple pieces to the skillet and sauté 2–3 minutes just to warm and slightly soften them; you want the apples to hold shape.
If you prefer a vegetarian version, omit pancetta/bacon and sauté shallot in 1 tbs olive oil, then proceed with apples and add 1 tbs toasted walnuts for texture.
Finishing & dressing
Combine and dress
When Brussels sprouts are done, immediately transfer them (cut side up or down as you prefer) to the skillet with pancetta/shallot/apple over low heat, or return everything to the roasting pan. Add 1 tbs unsalted butter and allow it to melt, stirring to coat.
In a small bowl or measuring cup whisk together 1 tbs apple cider vinegar, 1 tsp Dijon mustard and 1 tsp maple syrup (or honey). Pour the dressing over the sprouts mixture and toss gently to combine, heating through for 30–60 seconds so flavors meld.
Stir in 1 oz toasted walnuts and 2 tbs dried cranberries. Taste and adjust seasoning with additional salt and pepper if desired.
Remove from heat and sprinkle with 1 tbs chopped fresh parsley and, if using, 2 tbs grated Parmesan. Serve warm.