Maple pecan roasted brussels sprouts

Ingredients

• 1 lb brussels sprouts
• 1 shallot
• 2 tbspbrie
• 1 tbsp pecans
• 1 slice lemon
• tbsp maple syrup
• tbsp extra virgin olive oil
• Salt and pepper to taste

Method

1. Trim off the root of your brussels sprouts,and peel off the first two layers (reservethe leaves for later).
2. Bring 4 Lof salted water to arolling boil and blanch brussels sprouts for 20 seconds.
3. Peeltheshallotand cut into eighths.
4. Toss blanched brussels sprouts and shallots in maple syrup, extra virgin olive oil, salt, and pepper (toss your reserved leaves separately).
5. Roastvegetables for 15 minutes at350 Fon apan with parchment paper.
6. Pull your tray from the oven, give it aquick stir, and liberally sprinkle your pecans, little chunks of brie (broken apart with your fingers), and thebrussels sprout leaves set aside from earlier.
7. Place back in oven for 5more minutes. Careful not to burn your delicate cheese, nuts, and leaves.
8. By the end of the5minutes, there should be some really nice caramelizationon the brussels sprouts and shallots, while your brie is melted, pecans are warm, and your leaves are just crisping up on the ends.
9. When your final timer goes off, take your lemon slice and give it anice squeeze over top of your whole tray, and serve.