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 Sweet and Savory Brussels Sprouts with Pecans and Hazelnuts I’ve always been one to turn up my nose at mixing sweet and savory flavor elements together. To my mind, they are both delightful but belong on separate sides on the plate and never the twain shall meet. Pineapple on pizza? NOPE. Raisins and currants in salads? Ugh, even worse because those little rascals are harder to pick out. But lately I’ve been thinking about my beloved Brussels sprouts and how roasting them brings them to a perfect merger of candy-slash-umami but maybe I could ramp that up even a little more with some maple syrup. Wasn’t it time to be a little more flexible about my harsh sweet and savory dividing line? Maybe. This recipe is the happy result of my cautious kitchen experiment, and I have to say, I am really pleased with it. With just the right amount of sweet balanced by salt and luscious umami, I think Sweet and Savory Brussels Sprouts with Pecans and Hazelnuts finds that perfect balance for someone as squeamish as I am about integrating the two. (Needless to say, if you like sweet and savory together already, as my husband does, you should like this without any hesitation.) With tender roasted Brussels sprouts, crunchy, earthy nuts and complementary flavor notes, this will be a great Autumn side dish - easy to make, too - and loved at any Thanksgiving table. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Sweet and Savory Brussels Sprouts with Pecans and Hazelnuts 14 ounces Brussels sprouts, trimmed and halved or quartered 1 tablespoon tamari ½ tablespoon olive oil 1 ½ tablespoon pure maple syrup, divided 3 teaspoons nutritional yeast 2 teaspoons dried dill 1 teaspoon garlic granules ⅔ cup toasted hazelnuts, pecans, a combination, or toasted nuts of your choosing Salt and pepper to taste Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the Brussels sprouts with the tamari, olive oil and maple syrup until coated. Add the nutritional yeast, dill and garlic granules, stirring again until mixed. Spread on the prepared baking sheet. Bake for 15 minutes, stir, and bake for another seven minutes. Remove from the oven, add the nuts to the Brussels sprouts along with the additional tablespoon of maple syrup. Mix together. Add salt and pepper to serve. © 2013-2018, Vegan Street |
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