Roasted Brussel Sprout Pillows

 Roasted Brussel Sprout Pillows



Prep Time: 15 Min

Cook Time: 45 Min

1. Preheat oven to 400 F

1. Cut the rough stems off of the Brussel sprouts and remove the outer leaves. Scrub the Brussel sprouts and pat them dry. Transfer the sprouts to a baking dish.

1. Pour in the vegetable stock and add the cold, cubed butter. Season liberally with sea salt and black pepper and toss the sprouts to coat them in the seasoning / stock. Add the thyme and sage leaves and place in the oven covered for about 30 minutes making sure to check them halfway and spooning the liquid onto the Brussel sprouts.

**Fork them after 25 minutes to check doneness level**

1. Remove the sprouts and reduce the ovens temperature to 375 F. Place the Brussel sprouts on a paper towel lined plate until ready to use.

1. Gently roll out the crescent dough on a floured surface. Cut into 8 equal sized squares. Place a sprout in the center of the square and fold two opposite corners over the sprout meeting on top. Take the other two corners and fold them over the top as well pinching the folds together on top to form pockets.

1. Transfer the pockets to an ungreased baking sheet and place in the oven to bake 10 – 12 minutes. With about 5 minutes to spare, remove them from the oven as they are beginning to brown. In a small mixing bowl combine the oil, parmesan, thyme, and garlic and whisk together. Brush the mixture over each of the sprout pockets and return to cooking for the remainder of the time.
   

1. Transfer to a serving plate and garnish with fresh parsley and a pinch of sea salt on top of each pocket.

 

                   Grocery List

• 1 Pkg. Pillsbury Crescent Rolls
• 8 Brussel Sprouts
• ¼ C Low Sodium Vegetable Stock
• 2 Tbsp. cold Unsalted Butter, cubed
• 6 sprigs Fresh Thyme
• 2 Sage Leaves
• Sea Salt / Black Pepper

• 3 Tbsp. EVOO
• ½ Tsp. Fresh Thyme
• 1 clove Garlic, crushed and minced / pressed
• 1 Tsp. grated Parmesan

• AP Flour
• Fresh Parsley - garnish