by Jacque
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Photo by Jacque
Jacque's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1.5 cups baby brussels sprouts Ask a question about this ingredient
3-4 thin-skinned figs Ask a question about this ingredient
1/4 cup pecans, coarsely chopped Ask a question about this ingredient
3-4 sprigs or leaves of fresh sage Ask a question about this ingredient
shredded sharp cheddar Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
balsamic reduction (optional) Ask a question about this ingredient
Heat olive oil and butter until browned but not smoking.
Ask a question about this stepClean brussels sprouts then cut stems and remove outer leaves. Toss in pan to coat.
Ask a question about this stepAfter 2-3 minutes, add torn sage and pecans.
Ask a question about this stepWash then cut the figs into 1/8 pieces. Once the sprouts start to crisp (6-8 minutes), place figs flesh side down to caramelize.
Ask a question about this stepStir ingredients occasionally for another minute then place in large bowl. Season with salt and pepper and top with sharp cheddar cheese.
Ask a question about this stepDrizzle with balsamic reduction (optional)
Ask a question about this stepDig in and enjoy!
Ask a question about this stepI discovered I liked brussel sprouts about a year ago and love them! I can't wait to try this recipe!
this looks great! I will definitely try it this fall!
looks delicious.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
delicious good recipe