Roasted Brussels Sprouts with Plum Butter and Pecan Mousse

"This is my go-to dish for winter," says Mark Hinchliffe, executive chef of Goldie's in Asbury Park. "Its perfect balance of flavors and textures keeps me coming back week after week."

Roasted Brussels sprouts with plum butter and pecan mousse, from Goldie's in Asbury Park.
Photo by Ted Axelrod


1 1/2 pounds Brussels sprouts
3 tbs extra virgin olive oil
3/4 tsp salt
1/2 tsp black pepper
7-9 fresh plums, washed, halved, pitted
14 ounces, pecans
2 tbs water


1) Heat sauté pan, add olive oil.
2) Add whole Brussels sprouts.
3) Cook over high heat 3-4 mins.
4) Place pan with sprouts in 425-degree oven. Roast 15-20 minutes until they achieve a nice brown color.
5) Lay plums on a sheet pan, skin side down.
6) Bake at 375 degrees, 45-55 minutes or until fork tender.
7) Purée plums in food processor until smooth. That’s your plum butter.
8) Toast pecans in 350-degree oven about 15-20 minutes. Don’t let them burn.
9) Place toasted pecans in a strong blender. Add the water. Purée until smooth. That’s your pecan mousse.
10) Spread plum butter on a serving plate. Dot the perimeter of plate with pecan mousse from a squeeze bottle.
11) Place roasted sprouts on the plum butter. Add squiggles of pecan mousse. Serve.

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