Caramelized Brussels Sprouts with Dark Cherry Sauce + Hazelnut
Prep time: 
Cook time: 
Total time: 
Yield: 4 side dish-sized servings
  • 1 lb (450 g) Brussels sprouts (about 4 cups)
  • 2 tablespoons clarified butter (ghee), melted
  • ¼ teaspoon coarse sea salt
  • ⅛ teaspoon ground black pepper
  • ½ cup (70 g) frozen, pitted dark cherries, quartered
  • 1 tablespoon water
  • 1 teaspoon good quality balsamic vinegar
  • 1 teaspoon coconut aminos (see Note below)
  • ⅛ teaspoon ground mahlab
  • 2 tablespoons toasted hazelnuts, chopped
  1. Preheat oven to 400F. Trim the ends off the Brussels sprouts and remove any discolored or damaged outer leaves. Cut them in half lengthwise, or in quarters if they are very large.
  2. Place the Brussels sprouts on a large baking sheet. Drizzle the melted clarified butter on top and sprinkle on the salt and pepper; toss to combine.
  3. Roast the Brussels sprouts until golden and crisp outside and tender inside, about 20 to 30 minutes, flipping once halfway through.
  4. While the Brussels sprouts roast, make the cherry sauce. Add the cherries, water, balsamic, soy or tamari, and mahlab to a small saucepan over medium heat. Cook until the cherries are softened but not mushy, and the sauce is thickened, about 4 to 5 minutes, swirling the pan occasionally.
  5. Pour the Brussels sprouts into a serving dish and top with the cherry sauce and hazelnut; serve immediately.
Coconut Aminos: Coconut aminos is made from the sap of coconut trees; the sap is aged and has a similar taste to soy sauce. It is commonly used in paleo recipes instead of soy or tamari sauce.
Recipe by An Edible Mosaicâ„¢ at