Northwest Loaded Roasted Brussels Sprouts

• Quick Pickled Red Onions:some text
  • 1 cup water
  • ½ cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 ½ tsp. kosher salt
  • 1 large red onion, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved (quartered if very large)
• 2 Tbsp. olive oil
• 1 tsp. kosher salt
• ½ tsp. ground black pepper
• 1/3 cup roughly chopped hazelnuts, toasted
• 1/3 cup roughly chopped dried cherries
• ½ cup crumbled bleu cheese

1. Start by making the Quick Pickled Red Onions. In a 1-quart mason jar (or container of similar size), combine water, apple cider vinegar, maple syrup, salt, and thinly sliced red onions. Shake gently to combine, and let stand at room temperature for 1 hour before using. (These can also be made in advanced and stored in the refrigerator for up to 2 weeks.)
2. Preheat oven to 425 degrees F.
3. Place Brussels sprouts on a large rimmed sheet pan and toss with olive oil, salt and pepper until evenly coated. Arrange in one even layer on the sheet pan, cut-side down. Roast at 425 degrees F for 25-30 minutes, until sprouts are golden brown.
4. Transfer roasted Brussels sprouts to a platter. Top with chopped hazelnuts, dried cherries, crumbled bleu cheese, and pickled red onions. Serve immediately, and enjoy!

Notes:

• Plan on 1 pound of Brussels sprouts for every 4 people if there are several other sides on the table; slightly more if it’s one of your main side dishes.
• I especially like Rogue Creamery Smokey Blue cheese for this dish – it really emphasizes the “Northwest” focus on this recipe!