Fall Brussel Sprouts
Ditch the green beans this Thanksgiving and wow your guest with these vibrant brussel sprouts made in the Wolf Convection Steam Oven.
PREP TIME: 15 Minutes
COOK TIME: 10-15 Minutes
LEVEL: Easy
YIELD: 4-6 servings
Ingredients
Brussel Sprouts
- 2 pounds brussel sprouts
- 2 tablespoons olive oil
- salt and pepper to taste
- ¼ cup dried cranberries
- ¼ pecans
- 2 tablespoons shaved or shredded parmesan cheese
- 1 tablespoon fresh thyme
Dressing
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons red wine vinegar
- ¾ cup olive oil
- salt and pepper to taste
Method of Preparation
- Preheat the Wolf Convection Steam Oven to 375° on the Convection Steam Mode.
- Prepare the brussel sprouts by trimming the ends, cutting in half, and removing the outermost leaves that usually are a bit damaged. Place in a bowl and toss with the oil, salt, and pepper.
- Spread the brussel sprouts on the perforated tray and cook for 10-15 minutes. For extra crispy brussels, cook for an additional 5-10 minutes.
- In a blender, combine the honey, vinegars, mustard, and salt and pepper. Blend on low while drizzling the oil in. Blend on high for 10 seconds.
- Once the brussel sprouts are done cooking, combine with the pecans, dried cranberries, parmesan cheese, and thyme. Add the dressing to taste.
- Serve and enjoy!
