Roasted Corn, Pecans and Brussels Sprouts Recipe

Do ahead You may fully roast up to one day ahead. Remove from refrigerator early enough before serving to allow to reach room temperature.

6 medium ears of fresh farmstand corn
2 pounds Brussels sprouts
12 cloves garlic, peeled and thinly sliced
1 cup pecan pieces
6 tablespoons olive oil, divided
1/2 teaspoon pepper
2 teaspoons kosher salt

1. Preheat oven to 350 degrees.
2 . Blanch corn for 2-3 minutes in a generous amount of salted water. Remove corn and immediately run under cold water to stop cooking. With a sharp knife, cut corn from cob taking care to leave behind the milky residue. This will yield about 4 cups corn.
3. Trim away a small amount of stem end of Brussels sprouts. Peel away any discolored leaves. Cut heads in half from north to south.
4. In a bowl, combine corn, Brussels sprouts, garlic, pecans, 4 tablespoons olive oil, pepper and salt. Mix well. Turn out mixture and spread onto rimmed baking sheets such that you have more or less a single layer. I needed two sheets. Place in oven and roast for about 1 1/2 hours until Brussels sprouts brown and start to char and corn begins to turn brown. About midway through, turn the mixture with a spoon or spatula and redistribute into a thin layer. Remove from oven and allow to cool. Add 2 tablespoons oil. Toss. Adjust salt and pepper to taste. Serve at room temperature.

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