OVEN-CARAMELIZED BRUSSELS SPROUTS WITH AUTUMN FRUITS
Serves 16 to 18 as part of a Thanksgiving menu
2 1/2 pounds Brussels sprouts, quartered
1 medium to large onion, cut into 1-inch chunks
2 medium apples (Honey Crisp, Braeburn, Fuji), cored and
cut into 1-inch wedges
2 firm ripe Anjou pears, cored and cut into 1-inch wedges
2 slices bacon, cut into 1-inch pieces
3 branches fresh thyme
16 large fresh sage leaves, torn
5 large cloves garlic, coarsely chopped
1/3 cup good tasting extra-virgin olive oil
1/8 teaspoon hot red pepper flakes
2 tight-packed tablespoon brown sugar
Salt and fresh ground black pepper to taste
Preheat oven to 450°F. Slip 1 large shallow pan into
oven to heat up.
In a big bowl toss together all the ingredients. Be generous
with the salt and pepper.
Pull out the oven rack with the sheet pan on it. Turn
the vegetable-fruit blend onto the pan. Spread mixture
out on the pan in a single layer, and bake 40 minutes,
turning several times, or until sprouts are easily pierced
with a knife and everything is nicely browned. If necessary,
run under the broiler for a few moments to brown. You
can make this ahead of time. just cool, refrigerate, and
reheat at 375° for 30 minutes before serving. |
