Roasted Brussels Sprouts
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Credit: Jason Stoneburner, Chef/Partner; Stoneburner, Seattle
The National Culinary Review, January 2015
7 g garlic
20 g Calabrian chili peppers in oil
10 g rinsed salt-packed capers
60 g honey
175 g apple cider vinegar
7 g colatura
Salt and pepper, to taste
1.5 lbs. Brussels sprouts
3 T. rice oil
160 g toasted walnuts, chopped
20 g parsley, chopped
1) For glaze: Chop garlic, chili peppers and capers. Whisk in honey, vinegar, colatura, salt and pepper. Set aside.
2) Remove small discolored first growth "water" leaves from Brussels sprouts. In cast iron pan over high heat, cook Brussels sprouts in rice oil; turn, but allow to develop a char.
3) Add glaze in 1 oz. increments; reduce, coat vegetables. When Brussels sprouts have a roasted, shiny finish, stir in walnuts and parsley.
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