Menu

Roasted Brussels Sprouts with Sour Cherries

  • Sour Cherry Brussels Sprouts_01
  • Sour Cherry Brussels Sprouts_02
  • Sour Cherry Brussels Sprouts_03
  • Sour Cherry Brussels Sprouts_04
  • Sour Cherry Brussels Sprouts_05
  • Sour Cherry Brussels Sprouts_06
  • Details
  • Related Items

Recipes posted a year ago:

Last weekend, Karen and I stopped by Lapellah, a local restaurant here in Vancouver with an awesome (and often changing) menu that features lots of fresh local ingredients, including produce from April Joy Farm (the same one we use for our CSA).  On the menu were Brussels sprouts that were roasted with sour cherries, which sounded both interesting and tasty.  We got some to share as a side, and proceeded to devour them.  We also decided we better figure out how to imitate them at home, because we wanted to have them again soon.  Real soon…

Gather Up:

  • 1-1/2 lbs fresh Brussels sprouts, ends trimmed and cut into halves
  • 1 cup dried sour cherries, divided
  • 1/4 cup butter, softened

Preheat the oven to 400 degrees.  Start out by putting half of the cherries into a small food processor or blender with the butter.  Process until this forms a smooth paste.

Toss the trimmed and halved Brussels sprouts into a medium mixing bowl with the remaining cherries.  Spoon half of the butter mixture into the bowl and turn everything to evenly coat the cherries and sprouts with the mixture.  Transfer to a sheet or bar pan in a single layer and place in the oven.  Set a timer for 15 minutes.

Roll the remaining butter mixture up inside of a piece of wax paper to about the diameter of a nickel and place it into the freezer.  When the timer for the sprouts goes off, check them (they should just be starting to brown – you want them to go about another five minutes) and also remove the cherry butter from the freezer. Unwrap and slice into 1/8″ thick pats.

Once the Brussels sprouts have roasted for about 20 minutes (they should be starting to brown heavily on the exposed sides, and some will be getting rather crispy), pull them out and transfer everything to a serving bowl.

Serve warm, with a pat or two of the cherry butter on top.  Make sure you get enough on your plate the first time, because there isn’t likely to be any leftovers!

Roasted Brussels Sprouts with Sour Cherries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dishes
Serves: 4
Ingredients
  • 1-1/2 lbs fresh Brussels sprouts, ends trimmed and cut into halves
  • 1 cup dried sour cherries, divided
  • ¼ cup butter, softened
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place ½ cup cherries into a small food processor or blender with the butter.
  3. Process until to form a smooth paste.
  4. Toss the trimmed and halved Brussels sprouts into a medium mixing bowl with the remaining cherries.
  5. Spoon half of the butter mixture into the bowl and turn everything to evenly coat the cherries and sprouts with the mixture.
  6. Transfer to a sheet or bar pan in a single layer and place in the oven. Set a timer for 15 minutes. Check after 15 minutes, and cook longer if not browned and starting to crisp.
  7. Meanwhile, roll the remaining butter mixture up inside of a piece of wax paper to about the diameter of a nickel and place it into the freezer for 15 to 20 minutes. When chilled and firm, remove and slice into ⅛" thick pats.
  8. Once the Brussels sprouts have roasted for about 20 minutes (they should be starting to brown heavily on the exposed sides, and some will be getting rather crispy), pull them out and transfer everything to a serving bowl.
  9. Serve warm, with a pat or two of the cherry butter on top.

 

IMG_20101102_195022

Sausage Sweet Potato Hash

Sausage & Sweet Potato Hash   Print Prep time 10 mins Cook time 15 mins Total time 25 mins   Author: Purely Primal Serves: 6 Ingredients 1 lb ground pork sausage. I used breakfast sausage …

DSCN1988_resize

Apple Fennel Salad

Apple Fennel Salad   Print Prep time 15 mins Total time 15 mins   Author: Purely Primal Recipe type: Salads & Dressings Serves: 4 Ingredients 5 cups spring or mixed greens (nearly a large salad …

Grain-Free Chocolate Cupcakes

Recipes posted a year ago: Sunday Morning Frittata  Ginger Honey Scallops Fresh Mango Chutney Happy Leap Day!! Here is a great treat from a recipe that I modified from Paleo Parents.   Prep time is minimal and you have …

Pomegranate, Apple, and Walnut Salad

Recipes Posted One Year Ago: Tomato Soup Bacon Wrapped Dates Honey Dijon Salmon Our last post of the year! Happy New Year to you and yours! May it be the healthiest year ever for you! Tasty …

Jerk Short Ribs

Saturday night we had our good friends George (of Manimal Wear apparel) and Maeghan over for dinner.  It was a great evening – a chance to unwind, shoot the breeze, enjoy a couple of hard ciders (except …