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Roasted Brussels Sprouts with Sour Cherries

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Recipes posted a year ago:

Last weekend, Karen and I stopped by Lapellah, a local restaurant here in Vancouver with an awesome (and often changing) menu that features lots of fresh local ingredients, including produce from April Joy Farm (the same one we use for our CSA).  On the menu were Brussels sprouts that were roasted with sour cherries, which sounded both interesting and tasty.  We got some to share as a side, and proceeded to devour them.  We also decided we better figure out how to imitate them at home, because we wanted to have them again soon.  Real soon…

Gather Up:

  • 1-1/2 lbs fresh Brussels sprouts, ends trimmed and cut into halves
  • 1 cup dried sour cherries, divided
  • 1/4 cup butter, softened

Preheat the oven to 400 degrees.  Start out by putting half of the cherries into a small food processor or blender with the butter.  Process until this forms a smooth paste.

Toss the trimmed and halved Brussels sprouts into a medium mixing bowl with the remaining cherries.  Spoon half of the butter mixture into the bowl and turn everything to evenly coat the cherries and sprouts with the mixture.  Transfer to a sheet or bar pan in a single layer and place in the oven.  Set a timer for 15 minutes.

Roll the remaining butter mixture up inside of a piece of wax paper to about the diameter of a nickel and place it into the freezer.  When the timer for the sprouts goes off, check them (they should just be starting to brown – you want them to go about another five minutes) and also remove the cherry butter from the freezer. Unwrap and slice into 1/8″ thick pats.

Once the Brussels sprouts have roasted for about 20 minutes (they should be starting to brown heavily on the exposed sides, and some will be getting rather crispy), pull them out and transfer everything to a serving bowl.

Serve warm, with a pat or two of the cherry butter on top.  Make sure you get enough on your plate the first time, because there isn’t likely to be any leftovers!

Roasted Brussels Sprouts with Sour Cherries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dishes
Serves: 4
Ingredients
  • 1-1/2 lbs fresh Brussels sprouts, ends trimmed and cut into halves
  • 1 cup dried sour cherries, divided
  • ¼ cup butter, softened
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place ½ cup cherries into a small food processor or blender with the butter.
  3. Process until to form a smooth paste.
  4. Toss the trimmed and halved Brussels sprouts into a medium mixing bowl with the remaining cherries.
  5. Spoon half of the butter mixture into the bowl and turn everything to evenly coat the cherries and sprouts with the mixture.
  6. Transfer to a sheet or bar pan in a single layer and place in the oven. Set a timer for 15 minutes. Check after 15 minutes, and cook longer if not browned and starting to crisp.
  7. Meanwhile, roll the remaining butter mixture up inside of a piece of wax paper to about the diameter of a nickel and place it into the freezer for 15 to 20 minutes. When chilled and firm, remove and slice into ⅛" thick pats.
  8. Once the Brussels sprouts have roasted for about 20 minutes (they should be starting to brown heavily on the exposed sides, and some will be getting rather crispy), pull them out and transfer everything to a serving bowl.
  9. Serve warm, with a pat or two of the cherry butter on top.

 

  1. […] out the blog post at Purely Primal:  roasted-brussels-sprouts-with-sour-cherries and let me know what you think.  The turkey, dressing, gravy, whipped potatoes, spinach […]

  2. Rachel says:

    Hey! I am making these for Thanksgiving – thanks for the recipe.

  3. […] So if you, like me, actually enjoy Brussels Sprouts, fly your freak-flag high, and make this dish from Purely Primal. […]

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