Description
A sweet, spicy, and nutty twist on roasted Brussels sprouts, skewered and glazed for a stunning appetizer or side dish.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup pecans, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/2 cup honey
- 1/4 cup raspberry jam
- 1 tsp chili flakes
- 2 tbsp olive oil
- Salt and black pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix chopped pecans, breadcrumbs, Parmesan, salt, and pepper. Dip each Brussels sprout half in beaten egg, then coat in pecan mixture, pressing gently.
- Thread 4-5 coated sprouts onto each skewer. Place on baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden and tender.
- While baking, combine honey, raspberry jam, and chili flakes in a small saucepan. Heat over low, stirring until smooth and slightly thickened.
- Brush skewers with glaze during the last 5 minutes of baking. Serve warm with extra glaze for dipping.
Notes
You can customize the seasonings to taste.