Susan Dunlop, chef and co-owner of Joan's in the Park came to the FOX 9 Kitchen to show a surprisingly tasty way to serve up Brussels sprouts.
Ingredients:
- 1 ½ lb Brussels Sprouts cut in half
- 1 tbsp. olive oil
- 2 tsp. kosher salt
- 1 tsp. sugar
- ¼ cup dried apricots, thinly sliced
- ½ cup toasted walnuts
- 1 tbsp. honey
- 1 tbsp. butter at room temperature
- 1 tsp. aged balsamic vinegar
- Sugar
- Dried apricots, sliced thinly
- Toasted walnuts
- Honey
- Butter at room temperature
- Aged balsamic vinegar
Preparation:
- Using a large mixing bowl toss Brussels sprouts with olive oil, salt and sugar
- Place Brussels sprouts on a baking sheet cut-side down and place in a 500-degree oven and roast until browned on the bottom and slightly blackened on the top. (Approximately 10 to 15 minutes.)
- When ready to serve, place Brussels sprouts, walnuts and apricots in a large sauté pan and place over medium high heat for 4 minutes, tossing occasionally until fully heated through.
- Add the honey and stir to coat.
- Remove the pan from the heat, add the butter and toss until the butter is melted.
- Drizzle with balsamic and serve.
*NOTE: Steps one and two can be completed in advance
