You know, people freaking HATE Brussels Sprouts. Really, really hate them.
Except me. I like them all ways, and I like them all the more because I can only get them in the autumn.
So if you, like me, actually enjoy Brussels Sprouts, fly your freak-flag high, and make this dish from Purely Primal.
Here’s the recipe as written from the website:
- 1-1/2 lbs fresh Brussels sprouts, ends trimmed and cut into halves
- 1 cup dried sour cherries, divided
- ¼ cup butter, softened
- Preheat the oven to 400 degrees.
- Place ½ cup cherries into a small food processor or blender with the butter.
- Process until to form 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. Check after 15 minutes, and cook longer if not browned and starting to crisp.
- 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.
- 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.
Their website (which is awesome – check out this cool shopping list!) has better instructions, with photos.
Naturally, I didn’t follow the recipe. I didn’t have any dried sour cherries, but I did have dried bing cherries, so I used those. Also, I thought some roasted hazelnuts would be good in this – and I was right! It made a gorgeous side dish, and I had leftovers (because people freaking HATE Brussels Sprouts), but these froze well. Here it is mid-prep, and just before serving: