There’s no other way to put it – these babies are mind-blowing. And so easy to make!
I’m not great with measuring so these measurements (and most all of my recipe measurements) are approximations. Play with it and once you make any of these, you’ll get the hang of it and find how you like it.
Pre-heat oven to 400.
In about 2 glugs of olive oil, saute (or caramelize) 2 very large shallots (or 4+ medium ones) until really soft, lower heat, add 3-4 cloves minced garlic and salt and pepper to taste. Like with many of my dishes, I also like to add a few grinds of Trader Joe’s ‘Everyday Seasoning’ mix to kick it up a notch.
While sauteeing, prep the Brussel Sprouts (about a pound) – rinse, cut off stems, and cut into halves or quarters, depending on size of sprouts, and put into glass baking dish. Drizzle with olive oil, salt and pepper, and toss. Add about 1/2 – 3/4 cup of raw pecan pieces (or raw chestnuts!). Drizzle generously with balsamic glaze (the key ingredient). Add the sauteed shallots and mix all together.
Place in oven for 45 minutes and toss half way through. Advice: make plenty because everybody’s going to want seconds!
*Recipe inspired by Bosh – they rock!
