Brussel Sprouts with Brie, Pear and Walnuts

I would say this is a perfect side-dish for the Christmas dinner. It is festive, luxurious and pairs well with all kinds of main dishes. I also like that it is a bit different than usual. Brie, pear and walnuts are a classic combination, and the addition of sprouts works very well.

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Brussel Sprouts with Brie, Pear and Walnuts (serves 2, more if you have several vegetable side-dishes)
Adapted from Odin

400 g brussel sprouts, cleaned and halved
1 large onion, thinly sliced
1 small pear, thinly sliced
25 g walnuts, coarsely chopped
150 g brie or camembert (I used farmhouse brie)
1 tsp fresh thyme leafs
olive oil

Cook the sprouts until just soft, in about 5 to 10 minutes. Heat some olive oil in a frying pan and sauté the onion until soft and caramelized. Add the thyme, sprouts and apple, and warm through. Sprinkle over the walnuts and crumble over the cheese.

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