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PF Chang's Wok-charred Brussel Sprouts Recipe

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This recipe for PF Chang's Wok-charred Brussel Sprouts is from The Loewen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups or about 1 lb brussels sprouts
1 cup diced fresh pineapple
2 tablespoons peanut or olive oil
1 tablespoon + 1 teaspoon honey
1/2 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon soy sauce
1/3 cup sliced almonds, toasted
Optional - your choice of pepper cut in tiny pieces (to add spice)
Directions:
Directions:
Heat oven to 425 degrees and line a rimmed sheet pan with parchment paper.

Next, pull off any unattractive leaves from the brussels sprouts, then trim the ends and cut the brussels sprouts in half lengthwise. Place in a large bowl with the pineapple, and add pepper pieces if desired, or sprinkle with red pepper flakes. Drizzle it all with peanut oil (olive oil also works) and sprinkle with a little salt and pepper. Toss to coat.

In a separate bowl, whisk together the oil, lemon juice, salt and honey. Set aside.

Spread the brussels sprouts and pineapple on your parchment lined sheet pan and place on the middle rack of the oven. Roast for 15-20 minutes or until the outer leaves and cut side are nicely charred and the centers are tender. Flip the brussels sprouts half way through cooking time to ensure even doneness.

When the sprouts are done and still hot on the baking sheet, drizzle with the soy sauce and honey mixture. Toss gently to coat, and transfer to a serving dish. Sprinkle with the almonds and serve immediately.

 

 

 

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