Pan-Charred Brussels Sprouts With Roasted Grapes, Pecans, and Pecorino

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1 cup Grapes, whole red or black
  • 2 Shallots, large

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 1/3 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Pecorino, grated

Found on popsugar.com

Description

Directions

• Preheat oven to 375°F. On a small rimmed baking sheet, toss the grapes and sliced shallots with 1 teaspoon olive oil. Sprinkle with salt and pepper. Roast for 20 minutes, stirring once or twice throughout cooking. Add the pecans to another small rimmed baking sheet. Put them in the oven with the grapes and shallots for their last 10 minutes of roasting to toast the pecans. Preheat a 12-inch cast-iron skillet over medium-low heat on the stove for 5 minutes. Once warm, add 2 tablespoons olive oil and heat oil until hot. Add the brussels sprouts to the pan, cut side down, in a single layer. Increase the heat to medium/medium-high and let brussels cook, without stirring them, for 7 minutes; you are looking for a nice, deep brown char on them. After 7 minutes, give them a stir, add butter, season with salt and pepper and cook for 3-4 more minutes, stirring often, to caramelize the other sides of the sprouts. Turn off heat, add balsamic vinegar, and toss to coat. Add grapes, shallots, toasted pecans, and pecorino to the skillet, and toss to combine. Serve hot