INGREDIENTS:

For Brussels Sprouts:

1 ½ pounds Brussels sprouts, washed, ends trimmed, yellow leaves removed and cut in quarters
3 tablespoons good olive oil
Salt and black pepper to taste

Cranberry Gastrique

1 ¼ cups sugar
¾ cup water
10 ½ ounces red wine
10 ½ ounces sherry vinegar
1 12-ounce bag of fresh cranberries
2 sprigs thyme
Salt and pepper to taste

Chef Caldwell recommends garnishing this dish with:

Diced Cooked Pancetta
Toasted Pecans
Point Reyes Bay Blue Cheese Crumbled
Marigold Petals

METHOD:

To Cook Brussels Sprouts:

Preheat oven to 350° Convection fan on.

Place a large skillet over high heat and add oil. Add the brussels sprouts and sauté on high until just beginning to brown in spots season with salt and pepper, then place them on a sheet tray and roast for 10 minutes.

For Cranberry Gastrique:

Combine sugar, water, wine, vinegar, cranberries, and thyme in a saucepan. Bring the mixture to a slow boil over medium-high heat until sugar is dissolved, and cranberries start to soften.

Cook until cranberries have broken down completely and mixture is thickened or coats the back of a spoon. Add salt and pepper to taste. Remove from heat and remove thyme sprigs. If desired blend in a blender.

Brussels Sprouts arnt just for Thanksgiving anymore! This fantastic side dish sits well along with roasted pork loin, pan seared steaks, or on a bed of polenta!

*Big Sprout Energy:

These flavorful little head of cabbage have a very high energy content, as we all know after eating a serving we’re all very energetic!

Courtesy of Mark Caldwell, Executive Chef Davis Estates