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Author Notes: It's time to call home and let mom know you now like brussels sprouts! These aren't your average Grandma's greens. This recipe is something I make for family/friend gatherings. Last thanksgiving when I was in whistler with friends, I served this at a 'Misfit Thanksgiving Potluck' (where a bunch of us young skiers, away from our families get together and enjoy a hearty home-cooked meal as our own mountain family). Many of my fellow skiers are much larger fans of sugar, alcohol and meat but I promised to convert a few of them to vegetable lovers. Low and behold, this recipe was a success! Not only did I convert my misfit skiers, but this dish was the first dish at the table cleaned out (even before the bacon turkey stuffing!). —Dee
- 1 bunch Lacinato Kale, washed
- 1 pound Brussels Sprouts, washed
- 3 tablespoons Extra Virgin Olive Oil
- pinches Salt
- 1 ounce Lemon Juice
- 1 tablespoon Pickle Juice
- 1/4 cup Grated Parmesan
- 1/2 teaspoon Chili Flakes
- 1 tablespoon Maple Syrup
- 2 tablespoons Roasted Pecan Pieces
- Salt and Pepper, to taste
- Preheat oven to 400 degrees F.
- Slice kale (stems removed) into bite size pieces. Quarter brussels sprouts and remove ends.
- Mix kale and brussels sprouts in a medium bowl with extra virgin olive oil. Once well mixed, season with salt and spread well on a sheet pan.
- Place greens in 400 degree oven and roast until crispy and browned (about 20-30 minutes)
- Meanwhile, in a medium sized bowl combine 'the dressings' ingredients (lemon juice, pickle juice, chili flakes, parmesan maple syrup, and pecans).
- When greens are nicely browned (you may have some charred pieces, just remove those), add them to the bowl of 'the dressings'. Mix well. Add salt and pepper to taste. Place ingredients on a serving bowl or tray and grate a little more parmesan onto the dish for extra presentation points.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens