Maple Glazed Brussels Sprouts With Pecorino Cheese And Almonds Recipes

For special meals, here's a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 5g fiber), Protein 8g protein.

2 lb. small Brussels sprouts, trimmed kosher salt black pepper 2 tbsp. fresh lemon juice 1 tbsp. Dijon mustard 1 tbsp. pure maple syrup 2 tbsp. olive oil 2 oz. Pecorino cheese, crumbled 1/4 c. roasted unsalted almonds, roughly chopped Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a shallow "x" in the core end of each Brussels sprout (halve any large ones). Add to the pot of boiling water with 1 tablespoon salt and cook until just tender, 5 to 6 minutes. Drain and transfer to the bowl of ice water to cool. Drain, dry and refrigerate for up to 1 day. In a small bowl, whisk together the lemon juice, Dijon and maple syrup, transfer to a small jar and refrigerate for 1 day. To serve, heat the oil in a large skillet over medium-high heat and cook the Brussels sprouts, shaking the pan occasionally until heated through and starting to brown, 5 to 6 minutes. Add the lemon mixture and cook, tossing to coat, about 1 minute. Add the pecorino and almonds and toss.

Categories     Vegetable

Number Of Ingredients 1

• Ingredients