Updated: Apr 26, 2021
As soon as I saw these tender Brussels sprouts in the grocery store, I grabbed a bag. This is one of those vegetables that folks either love or really dislike. My rationale for that is that folks who dislike them have usually had then boiled and mushy. This is the recipe that will most probably convert you to a lover of this vegetabl.
These charred sprouts leave the vegetable slightly crunchy, the sugar caramelizes and adds a sweetness and the mustard seeds add that hint of spice. The combination is truly addictive, I could have a whole bowl of these. This is your surprise side on your Christmas spread!
The more I cook from this book, the more I want to cook from it. This will be one of those cookbooks that I will cook more than 1/2 the recipes from. This is also a cookbook for folks who like to spend time in the kitchen. The recipes are complex but the dishes definitely up the dining experience for both yourself and your guests. I recommend this cookbook for those chefs who want to elevate their game.
For more recipes from this cookbook click here.
Crispy Brussels Sprouts
2 1⁄2 pounds Brussels sprouts Extra-virgin olive oil spray
1 3⁄4 teaspoons salt 1⁄2 teaspoon freshly ground black pepper 3 tablespoons pickled mustard seeds
Pickled Mustard Seeds
1/4 cup sugar 1 scant teaspoons salt 1/4 cup water 1/4 cup white wine vinegar 2 tablespoons yellow mustard seeds 2 tablespoons brown mustard seeds, or 4 tablespoons black mustard seeds 1 clove garlic, sliced
Crispy Brussels Sprouts Place an empty foil-lined baking sheet on an oven rack as close to the heat source as possible and preheat the broiler.
Cut the base off of each Brussels sprout, and then cut each sprout in half lengthwise, discarding any floppy outer leaves.
In a large mixing bowl, toss the sprouts with the oil. Sprinkle in the salt and pepper and toss well to combine.
Carefully remove the hot baking sheet from the broiler and lay the sprouts in a single layer across the pan. Return the pan to the oven and set a timer for 6 minutes. After 6 minutes, stir the sprouts and rotate the pan 180 degrees to ensure the sprouts caramelize evenly. Set the timer for another 6 minutes. The sprouts should have a nice char on some areas and be vibrant green.
At the 12-minute mark, add the mustard seeds to the baking sheet and stir well. Broil for an additional 2 minutes. The sprouts should now be ready. When you taste one, it should be tender but not completely soft. I like to test one big sprout and one little sprout to get an average. The sugars in the pickled mustard seeds will have caramelized a bit and can burn your mouth if you’re not careful.
Remove the finished sprouts from the hot baking sheet and serve immediately.
Pickled Mustard Seeds
In a small saucepan over high heat, combine all of the ingredients and bring to a boil over high heat, stirring to dissolve the sugar. Lower the heat and simmer, stirring occasionally, for 25 to 35 minutes, until the mixture has thickened to the consistency of syrup (but is not as thick as honey). Let cool, transfer to a nonreactive airtight container, and refrigerate for up to 1 month.