I was sent the Brussels Sprouts by Ocean Mist Farms as part of prize package. I was under no obligations to write about them all thoughts and comments are my own.

A recipe for Pan Roasted Brussels Sprouts dressed with Pickled Raisins and Black Walnuts in a Balsamic Reduction.

I came across pickled raisins last week when we attended the Beer and Cheese Pairing. I suspiciously  tasted one with a tidbit of cheese, it was like a pillow of flavor bursting against the cheese, essentially balancing the bite perfectly, right in my mouth, I was smitten. So I bought a jar to play around with and nibble on, also to figure out how to make my own version of them.

 

I did some Internet research once I got home and found a few recipes for different pickled dried fruits. Many of them called for simmering the dried fruits in vinegar while adding other flavors to the mix like wine, spices and herbs. My head got to working on the idea of pickling raisins in balsamic vinegar and it was an easy jump to reducing the vinegar while simultaneously pickling the raisins. I love the fact that you’re basically making homemade pickled raisins directly IN the balsamic dressing reduction for the brussels sprouts.

 

I’ll admit the black walnuts were impulsive, yet their funky tang was the perfect touch to the dressing and they hold up better than you’d think to simmering. Use English walnuts if you need to, but if you can lay your hands on black walnuts I highly recommend them for their flavor. These are another new discovery for me, for years I was determined to despise them, and I did, until I attended PMA.

The brussels sprouts were a fortuitous gift from Ocean Mist Farms, I won a case of artichokes during brunch at PMA and this was an “in the meantime” gift because the artichokes won’t be harvested until next spring, I was happy to wait and also happy to receive such a glorious gift. The little one pound ready to cook bags from Ocean Mist Farms  work perfectly in this recipe, they’re cleaned and ready to go, all you need to do it cut them in half.

Print Recipe
Pan Roasted Brussels Sprouts Dressed with Pickled Raisins and Black Walnuts in a Balsamic Reduction
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Rating: 0
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Course Salad, Side Dish
Cuisine American, Vegetarian
Servings
Ingredients
Course Salad, Side Dish
Cuisine American, Vegetarian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. in a small sauce pan over medium heat bring the vinegar, raisins and walnuts to a boil
  2. stir in the honey and reduce the heat to medium low
  3. cook stirring occasionally until the vinegar is reduced by a little over half, about 15-20 minutes
  4. it should be thicker and syrupy
  5. do not let it burn
  6. once it's done set it aside to cool while you roast the brussels sprouts
  7. pour the oil in a large frying pan, place over medium heat
  8. once the oil is hot but not smoking lay the brussels sprouts cut side down
  9. let them cook about 5 minutes
  10. turn them over and 3 more minutes
  11. then stir them gently for about 2 minutes or until cooked, the goal is to get them cooked without having them come completely apart so don't sauté them or get wild turning them but do move them around a bit
  12. once cooked to your liking, no more than 10 minutes, remove from the heat
  13. stir the balsamic dressing, taste for salt, add as needed
  14. spoon the dressing with raisins and walnuts over the sprouts, making sure to get a little dressing on each sprout or just toss the two together if that's how you like it
  15. when serving make sure everyone gets some of the pickled raisins and black walnuts
Recipe Notes

you can make the vinegar reduction up to 3 days ahead of time and store in the refrigerator. To warm it up just pour it into a small sauce pan, set it over a very low temperature burner, stirring occasionally until warmed through, be sure you don't reduce it more or burn it.

 

 

 

I was sent the Brussels Sprouts by Ocean Mist Farms as part of prize package. I was under no obligations to write about them all thoughts and comments are my own.

 

 

 

 

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