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.