Tart Cherry Glazed Brussels Sprouts Recipes

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BRUSSELS SPROUT AND APPLE TART WITH WALNUT PESTO



Brussels Sprout and Apple Tart with Walnut Pesto image

A puff pastry tart topped with Brussels sprouts, apples, and walnut pesto. Perfect for Thanksgiving dinner!

Provided by Oh My Veggies

Categories     Main Course     Side Dish

Time 50m

Number Of Ingredients 12

3/4 cup raw walnuts
3/4 cup parmesan cheese (shredded and divided)
2 tbsp olive oil
salt and pepper (to taste)
1 tbsp butter
1 shallot (thinly sliced)
1 lb Brussels sprouts (trimmed and thinly sliced)
1 medium apple (cored and thinly sliced)
1 tbsp maple syrup
1 tbsp chopped fresh thyme
2 puff pastry sheets (thawed according to package directions)
2 tbsp dried cranberries

Steps:

  • Preheat oven to 425°F.
  • Put the walnuts, 1/4 cup of cheese, and olive oil in a food processor and process until crumbly. Season with salt and pepper.
  • Heat the butter in a large skillet over medium heat. Add the shallot and cook for about 5 minutes, until softened. Stir in the Brussels sprouts and apple slices; cook about 10 minutes more, or until apples and sprouts are beginning to brown. Stir in the maple syrup and thyme, then remove from heat and season to taste with salt and pepper.
  • Place the puff pastry on baking sheets lined with Silpats or parchment paper; roll the pastry out to about 9x12 inches. Bake for 8-10 minutes, or until the pastry is puffed and golden brown. Gently press down the center of the pastry, leaving a 1-inch margin on all sides. Sprinkle the pesto onto the crust, then top with half the cheese, the sprouts and apples, then the remaining cheese. (You might have some of the sprout mixture leftover.) Return to the oven for 5 more minutes to melt the cheese, then top with the cranberries. Cut each tart into 6 pieces and serve.

Nutrition Facts : Calories 536 kcal, Sugar 9 g, Sodium 320 mg, Fat 37 g, SaturatedFat 9 g, Carbohydrate 43 g, Fiber 5 g, Protein 12 g, Cholesterol 7 mg, UnsaturatedFat 27 g, ServingSize 1 serving

TART CHERRY-GLAZED BRUSSELS SPROUTS



TART CHERRY-GLAZED BRUSSELS SPROUTS image

Categories     Vegetable

Number Of Ingredients 9

3/4 cup tart cherry juice
1 1/2 tablespoons packed light brown sugar
1/2 teaspoon sriracha hot sauce (or to taste)
3 tablespoons olive oil
12 ounces Brussels sprouts, trimmed and halved
2 garlic cloves, minced
salt and pepper, to taste
1/3 cup sliced almonds
Read more at http://www.loveandoliveoil.com/2014/09/tart-cherry-glazed-brussels-sprouts.html

Steps:

  • To prepare glaze, combine cherry juice, brown sugar, and sriracha in a small saucepan. Cook over medium-high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes. Remove from heat. Heat oil in a large non-stick skillet over medium-high heat. Add Brussels sprouts and toss to coat with oil, then turn with tongs so cut sides are facing down. Cook for 6 to 8 minutes or until bottoms are golden brown and sprouts are crisp-tender (slightly longer if your sprouts are very large). Stir in garlic until fragrant, about 30 seconds. Season with salt and pepper. Remove from heat and immediately add glaze; gently toss until evenly coated. Stir in almonds. Serve warm. Read more at http://www.loveandoliveoil.com/2014/09/tart-cherry-glazed-brussels-sprouts.html

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