Brussels Sprouts with Weinlëse and Glazed Pecans

Serves 8
  • 1 cup pecan halves
  • 2 tbsp. water
  • 4 tsp. sugar, divided
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. kosher salt, plus more for seasoning
  • 2/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • - black pepper, to taste
  • 2 lbs. Brussels sprouts, trimmed, "X" cut in base of each
  • 3 tbsp. butter
  • 4 oz. crumbled Weinlëse Cheddar Blue Cheese

In a small bowl, toss pecans with water, 3 tsp. sugar, cayenne and 1/4 tsp. salt; spread out on a parchment-lined rimmed baking sheet. Bake in a preheated 325° oven until pecans are browned (about 15 min.); cool. In a small bowl, whisk together oil, vinegar and remaining sugar; season dressing to taste and set aside. In a large pot, boil Brussels sprouts in salted water until crisp-tender (6-12 min.); drain. In a large sauté pan, heat butter over medium-high heat until golden-brown; stir in Brussels sprouts. Season with salt and pepper. In a serving bowl, gently combine Brussels sprouts, cheese and pecans; drizzle with vinaigrette. Serve immediately.