Stephanie Izard's Roasted Brussels Sprouts and Mushrooms with Fresh Ricotta, Cranberries and Almonds
- 1/2 C. dried cranberries
- 1/4 C. red wine
- 1/4 C. red wine vinegar
- 1/4 C. sugar
- 1/4 tsp. red pepper flakes
- 3/4 lb. brussels sprouts, quartered
- 1 lb. wild mushrooms, sliced
- 3 Tbs. butter
- 3 Tbs. extra virgin olive oil
- 1 C. fresh ricotta
- 1/3 C. toasted sliced almonds
- 2 Tbs. capers
- salt and pepper
- 1 Tbs. mint, chiffonade
In small saucepot, combine cranberries, red wine and vinegar. Bring to a boil. Remove from heat and let sit five minutes. Remove berries and set aside. Add in sugar and pepper flakes and return to a boil. Lower heat to medium and let liquid reduce until syrupy, by about 2/3. Remove from heat. In large saute pan, heat 1/2 of the butter and olive oil over medium high heat. Add in brussels sprouts and brown. Reduce heat a bit and let cook until almost tender. Season with salt and pepper. Remove and set aside.
Add in the rest of the butter and olive oil over high heat. Add in mushrooms and saute until lightly browned and almost cooked through. Add back in brussels sprouts to finish cooking along with capers and adjust seasoning. Spoon into serving platter. Crumble ricotta on top. Drizzle with cranberry gastrique and garnish with almonds, cranberries and fresh mint.
This recipe was distributed at a Whole Foods cooking class with Stephanie Izard. Visit StephanieIzard.com for more recipes from Stephanie Izard!