Dressed Up Brussels Sprouts are roasted in a delicious apricot gastrique and topped with smoky blue cheese, raw cashews and slivered almonds for the perfect side dish or appetizer.
The health benefits of brussels sprouts are many. They are high in vitamins K and C, rich in antioxidants, and high in fiber. But mainly they are delicious with a capital D! Roasted up with some olive oil and seasoned salt and you have the perfect side dish!
If, however, you want to make an awesome appetizer that is dressed to impress and tastes delicious try this recipe for Dressed Up Brussels Sprouts.
Roasted in a delicious apricot, yes I said apricot, gastrique and topped with cashews, almonds, and a smoky blue cheese and the old tastebuds start singing, hallelujah!
Let’s Talk Gastrique!
Gastrique is basically a sweet and sour sauce. The sweet comes from either honey or sugar and the sour comes from vinegar. It is amazing with roasted or sautéed pork and poultry dishes and is becoming increasingly popular in many other dishes.
For the apricot gastrique I used caramelized sugar and heated it until the sugar was melted to a beautiful red coloring then I added the apple vinegar and apricots afterwards. This ensured that the sugar burnt properly and still took in the other flavors.
If at all possible use fresh apricots. They offer up a more balanced flavor. If fresh apricots are hard to come by in your area I would use an apricot preserve. Try to avoid dried apricots.
If you like this recipe, you may also like the following:
- 1 pound brussels sprouts, trimmed and halved
- 1/4 cup sugar
- 1/2 cup apple cider vinegar
- 4 fresh apricots, diced
- 2 ounces smokey blue cheese, crumbled
- 2 tablespoons raw cashews, whole
- 1 tablespoon almonds, silvered
- Salt, to taste
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Set aside.
Wash and pat dry the brussels sprouts. Trim the ends and remove any unwanted leaves. Cut in halves. Place in a large bowl.
In a nonstick skillet melt the sugar over medium heat stirring constantly to avoid burning. It will be a golden brown at first. Continue cooking until the sugar deepens to a red coloring.
As soon as it's red, slowly add the vinegar and apricots. Stir the mixture until the sugar re-dissolves.
Pour the gastrique over the sprouts and mix to coat. Spread into the prepared baking sheet. Bake for 20 – 25 minutes, or until the sprouts are golden brown and crispy on top.
Transfer to a service plate. Sprinkle the cheese and nuts over the top and serve immediately.