Serves 6-8

  • 1-1/2 pounds Brussels sprouts, cut in half
  • 3 Tablespoons olive oil
  • 1 preserved lemon (available at specialty markets)
  • 3 Tablespoons butter
  • 1/2 cup pecan halves
  • freshly ground pepper

 

  1. Preheat oven to 400° F.
  2. In a large bowl, toss Brussels sprouts with olive oil. Place on a baking sheet and bake until nicely browned, about 35 minutes.
  3. Rinse preserved lemon in water. Pat dry. Remove flesh and discard. Cut lemon peel into fine julienne pieces, about 1/2” long. Set aside.
  4. In a small skillet, melt butter over medium heat. Add pecans, stir and cook until butter begins to brown, about 3 to 4 minutes. Remove from heat.
  5. In a large bowl, combine cooked Brussels sprouts, lemon and pecans. Mix well; sprinkle with freshly ground pepper to taste. Serve.

Wine Pairings:

Preserved lemon and pecans add both bright acidity and weight to our Brussels sprouts— two qualities that bring out the best in our medium-bodied, balanced Chardonnay and Pinot Noir.

 

Pairs with: Acacia Chardonnay