Warm Brussels Sprouts with Blue Cheese & Toasted Pecans

This recipe has been a Thanksgiving side dish staple for the past two years, but I love it so much I wanted to bring it back for just a regular ol' dinner. Also, the shallot dressing is so dreamy that sometimes I'll make extra to use for other salads.

RECIPE

Makes 4 servings. | Prep time: 10 mins | Cook time: 15-17 mins

Ingredients

Salad:

1 pound Brussels sprouts, thinly sliced

2 teaspoons olive oil

Salt and black pepper, to taste

¼ cup pecans, chopped

¼ cup dried cranberries or pomegranate arils

3 tablespoons blue cheese, crumbled

Dressing:

2 tablespoons shallots, minced

2 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

2 teaspoons Dijon mustard

1 garlic clove, minced (or ½ teaspoon minced garlic)

¼ teaspoon ground black pepper

Pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Toss Brussels sprouts in olive oil, and spread evenly on a baking sheet. Season with salt and pepper, and roast in oven for about 10 minutes. Remove Brussels sprouts from the oven and sprinkle pecans on top. Return to oven for an additional 5 minutes, or until aromatic. Watch carefully so they don't burn. Then, remove from oven and set aside to cool slightly.

2. Combine the dressing ingredients in a small bowl and whisk together.

3. In a large serving bowl, toss together Brussels sprouts, pecans, and cranberries/pomegranates with dressing. Sprinkle with blue cheese crumbles and serve warm.

Note: If not eating right away, store in an airtight container for up to 4-5 days. It tastes great cold, too!

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