The Best Brussels Sprouts Ever

1270554_587418017970565_825403050_oSo many years ago I wouldn’t touch a brussels sprout with a ten foot pole.  I remember back in the day my Grandma would boil them to death, throw on some butter and salt and then serve.  The butter and salt part was great but boiled brussels sprouts, not so much.  Fast forward to when Michael Symon was competing on the first The Next Iron Chef on The Food Network, he made these Fried Brussels Sprouts and said they were a staple on his Lolita Menu and people who normally didn’t like them would devour them.  My husband, a major fan of the often turned down cabbage like vegetable said we needed to try this recipe.  We made a date for our anniversary to Lolita and had the Fried Brussels Sprouts as one of our sides.  Let me tell you he did not lie… they were AMAZING!  Then we made them at home and again, Amazing!  They take some effort and it is worth it for special occasions, but for regular family meals, it’s a bit much.  I insist you try his recipe at least once or at the very least, if you live in Cleveland or visit Cleveland, have them at his restaurant Lolita.  I promise you won’t be disappointed.

That being said, we wanted to have this same feeling of amazing and delicious at home with out too much effort.  After a few years of perfecting our method and recipe at home, we have an easy to prepare, just as tasty version you can make any time not just for holidays and guests.

Ingredients for the Brussels Sprouts:

  • 1 pound fresh brussels sprouts
  • Coconut Oil + Butter or Ghee
  • Salt & Pepper

 Ingredients for the Dressing:

  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Red Wine Vinegar
  • 1 to 1 1/2 TBS Honey
  • 1 TBS Capers
  • 1/2 TBS Caper Juice
  • 1 TBS Light Olive Oil
  • 2 TSP Anchovy Paste

webrawMethod:

Preheat your oven to 425.  Prepare brussels sprouts by cutting in half or quarters depending on size.  If your sprouts are largish, quarter them if they are on the smaller side, cutting in half is better.  Start by removing the bottom stem and any outer leaves that are not perfect and then halve or quarter.  Put your prepared sprouts on a sheet pan lined with parchment paper on in a large casserole dish.  Melt a tablespoon of coconut oil and a tablespoon of butter or ghee together and then drizzle over your sprouts and toss to coat.  Sprinkle everything with salt and pepper and then toss again to coat evenly.  Some leaves will fall off in this process and that is fine because crispy leaves are divine! Put in the oven and set your timer for 20 minutes.

While your sprouts are roasting, make your sauce.  All ingredients in a bowl and whisk to combine and set aside.

wbbsCheck your sprouts.  You should have some charring from the roasting process and some leaves and sprouts are going to look brown and even a little black.  I never said they would be pretty… but they are in a way.  Test the halved or quartered sprouts, if they are fork tender the whole way through you are done.  If not put them back in the oven for 10 more minutes.  Mine on average take from 20 minutes to 30 minutes depending on the size of my sprouts.

webtossOnce the sprouts are done, toss them liberally with your dressing/sauce and then serve.

These sprouts go great with pork and chicken, not much of a fan with beef.  We often will serve roasted or grilled pork tenderloin, the sprouts and a cauliflower puree or butternut squash puree.  Grilled or Roasted Chicken with some mashed taters and these sprouts are also heavenly.

Hope you enjoy them as much as we do!

 

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