Caramelized Brussels Sprouts with Dark Cherry Sauce and Hazelnuts

Ingredients

Contains: milk, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Brussels Sprouts (1 Pound Should Be About 4 Cups)
• 2 Tablespoons Clarified Butter, Melted
• ¼ teaspoons Coarse Sea Salt
• ⅛ teaspoons Black Pepper
• ½ cups Frozen, Pitted Dark Cherries, Quartered
• 1 Tablespoon Water
• 1 teaspoon Good Quality Balsamic Vinegar
• 1 teaspoon Soy Or Tamari Sauce
• ⅛ teaspoons Ground Mahlab
• 2 Tablespoons Toasted Hazelnuts, Chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Trim the Brussels sprouts, halve any large ones, and spread them on a baking sheet.

2. Drizzle the sprouts with 1 Tablespoon of the melted clarified butter, then sprinkle with the coarse sea salt and black pepper and toss to coat.

3. Roast the sprouts for 20 minutes, turning them once halfway through, until deeply browned at the edges and tender.

4. While the sprouts roast, combine the quartered frozen cherries, 1 Tablespoon water, balsamic vinegar, soy or tamari sauce, and ground mahlab in a small saucepan.

5. Bring the cherry mixture to a simmer over medium-low heat and cook for about 5 minutes, mashing the cherries lightly, until slightly thickened and glossy. Remove from the heat.

6. Transfer the roasted sprouts to a serving bowl and drizzle with the remaining 1 Tablespoon melted clarified butter.

7. Spoon the warm dark cherry sauce over the sprouts.

8. Sprinkle the chopped toasted hazelnuts over the top and serve warm.