This colourful Thanksgiving side brings together caramelized Brussels sprouts, sweet roasted grapes and crunchy pecans. A touch of maple syrup and cider vinegar, finished with Canadian blue cheese, gives it the perfect balance of sweet, tangy and savoury flavours.
Recipe by Senior Education Administrator & Lead Chef Instructor
Serves 4–6
Ingredients
- 750 g Brussels sprouts, trimmed and halved
- 250 g seedless red grapes
- 75 g pecans, roughly chopped
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 100 g Canadian blue cheese, crumbled
Method
- Roast the Brussels sprouts at 425°F / 220°C for about 15 minutes. Add the grapes and pecans and roast another 10–15 minutes, until the sprouts are caramelized, the grapes soften and the pecans are toasted.
- Toss with the maple syrup and cider vinegar while hot, then finish with the crumbled blue cheese.
