My love affair with brussels sprouts was a relatively recent one - not more than seven years - when I first encountered these bittersweet, bite-sized buds in America. I used to sauté them till al dente then dip them in mayonnaise - a perfect contrast for their tinge of bitterness. If you asked me, I never quite understood why kids have such profound abhorrence towards brussels sprouts, or any vegetables for that matter - but then again, growing up I did not have a choice of what to eat. I ate everything... seriously, for the love of food. I wasn't the slimmest boy next door, either.
It was really back in early 2013 when my love affair with brussels sprouts reached new heights after pigging out at Manhattan Beach Post, LA, just minutes away from the miles-stretch of Southern Californian beach. It was my first time meeting my high school buddy Pablo's better half, Brooke. Pablo and Brooke were mad in love with each other (and still are), and I, was mad in love with the Roasted brussels sprouts, emmental, hazelnuts, sage - a creation by chef and co-owner David LeFevre - a dish that hit me like a tsunami of intense flavors and textures.
|This tasty dish will convert any remaining brussels sprouts skeptics|
|Brooke & Pablo at MB Post, LA [Feb 2013]|
It took me years to finally post this tweaked recipe that I have been
|Cast iron will get you the unbeatable charred results fast and can go straight into the oven!|
What you'll need...
1 lb brussels sprouts, trimmed and halved
4 tablespoons butter, sliced
Pancetta, diced (optional)
Small handful of almonds, roughly chopped and toasted
6-8 leaves fresh sage, chopped
Grated Emmental, Gruyère, or mature cheddar
A dash of balsamic glaze or balsamic vinegar
1. Preheat oven to 160C/320F.
2. In a small saucepan, heat butter on low heat. Once melted the butter will foam up then subside. Stir occasionally with a spatula and, watching closely, remove butter from heat and transfer to a heat proof bowl shortly after golden brown specks (browned milk solids) begin to appear and you smell a nutty, toasty aroma.
3. On a cast iron or non-stick skillet, pour in most of the brown butter, reserving some for later. Add pancetta (if using) and brussels sprouts, cut side down, and cook on medium heat until the cut sides are charred.
5. When done, remove from oven and top with grated cheese, toasted almonds, and sage. Finish off with a dash of balsamic glaze. Enjoy!!
球芽甘藍 1 磅（洗好切半）
牛油 50 克
杏仁切片 15 克
芝士磨碎（如 瑞士艾曼托，格律耶爾，或 成熟車打）少量
1. 預熱焗爐至 160C / 320F。
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