Roasted Brussels Sprouts Salad with Candied Pecans
International dishesVegetable DishesUnited Statesabout 50 minutes
A holiday table often comes up short on vegetables, which is how this one earns its place. The sprouts roast sweet with charred edges and the pecans come out crisp in their coating.
The trick is getting them golden without the outer leaves turning bitter. The sprouts sit in olive oil for 5 to 15 minutes before they are spread on the tray and roasted at 200 degrees C for 15 minutes.
This batch weighs about 1.3kg, at roughly 112 calories per 100g.
Method
Pull off any damaged or wilted outer leaves, soak the sprouts for about 10 minutes in water with 1 teaspoon salt, rinse, drain and cut them in half.
Put the sprouts in a bowl with 1/4 teaspoon salt, 1/4 teaspoon black pepper and 4 tablespoons olive oil, toss to coat and leave them for 5 to 15 minutes.
Heat the oven at 200 degrees C for 15 minutes. Spread the seasoned sprouts across a tray and roast at 200 degrees C for 15 minutes until golden all over.
Make the pecans: set a pan over the heat with 4 tablespoons kOBE Monk Fruit Blend, 1/4 teaspoon salt and 2 tablespoons water, turn the flame low and stir until everything dissolves. Once it starts to bubble, add 60g pecans and stir for about 1 minute so they are evenly coated, then take the pan off the heat. Spread them on a plate or clean board to cool and set.
Mix the dressing: in a large bowl whisk together 1 tablespoon balsamic vinegar, 1/2 tablespoon honey, 1 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Add the roasted sprouts, the pecans, 100g ricotta cheese and 2 tablespoons dried cranberries to the bowl and toss everything together.
Tips
Brussels sprouts turn up in large supermarkets and imported produce shops. Regular cabbage cut into wedges and roasted works instead.
Cashews or walnuts stand in for pecans.
Spreading the pecans on a board to cool completely is what sets the coating.
kOBE Monk Fruit Blend dissolves faster if it is stirred into the lime juice first.
Honey is still a sugar, so keep it to the 1/2 tablespoon in the recipe.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.