brussels sprouts


brussels take a little more prep than some vegetables, but the effort pays off with big flavor and texture. they’re great fried but that’s not a thing I’ll normally do, so roasting is the way to go for me. braising can work well (see below) but usually I go for a higher crispy quotient (CQ). to roast, trim and flavor before cooking in a 400 oven for 30-40 minutes. my favorite ways to flavor roasted brussels:

minimalist garlic: feel free to replace the balsamic with lemon juice and/or add parmesan to upgrade. I like this method of starting on the stovetop in a cast-iron pan before roasting in the pan, but you’ll only sacrifice a little CQ if you just roast the whole time.

bacon, coriander, maple syrup, shallot, chile : braising, so lower CQ, but one of my favorite flavor combos for the sprouts

fish sauce vinaigrette

pomegranate molasses and hazelnuts


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