A perfectly flavorful accompaniment to any festive gathering.
BRUSSELS SPROUTS WITH BLUE CHEESE AND GLAZED PECANS
1/2 cup olive oil
5 tablespoons red wine vinegar
3/4 teaspoon sugar
brussels sprouts, trimmed
1 1/2 cups blue cheese, crumbled
glazed pecans (recipe follows)
Whisk olive oil, red wine vinegar and sugar in a medium bowl to blend. Season vinaigrette to taste with salt and pepper.
Cook brussels sprouts in a large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well, pat dry. Cut brussels sprouts in half lengthwise and place in large bowl.
Toss brussels sprouts with enough vinaigrette to coat. Transfer to serving bowl, spoon any remaining vinaigrette over. Sprinkle with blue cheese and glazed pecans.
1 1/4 cups pecans
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Heat oven to 325F. Spray baking sheet with nonstick spray. Stir pecans and oil in medium bowl to coat. Mix sugar, cayenne and salt in small bowl, then add to pecan mixture and toss to coat. Scatter coated pecans on prepared baking sheet. Bake until pecans are brown and crisp, stirring occasionally, about 15 minutes. Transfer baking sheet to rack and cool completely.
Recipe adapted from Bon Appetit, December 2002