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Crispy Brussels Sprouts
These sweet and spicy Brussels sprouts are downright addictive as an appetizer or side dish. Many of the key flavors—pineapple, citrus—echo a number of tropical drinks, like the Piña Parilla.
Makes 6-8 Servings
CITRUS-MISO VINAIGRETTE
4 Tbsp white miso
½ Tbsp rice wine vinegar
1 ½ Tbsp orange juice
1 tsp shallot, minced
½ tsp grated lemon zest
1 tsp fresh lemon juice
Pinch of kosher salt
Pinch of freshly ground black
pepper
½ cup olive oil
CARAMELIZED PINEAPPLE
2 cups finely diced pineapple
½ cup packed light brown sugar
½ tsp vanilla extract
3 lb Brussels sprouts, trimmed and halved
2 cups vegetable oil
Salt and freshly ground black pepper
½ cup cashews, toasted and chopped
1 ½ cups grated Grana Padano cheese
1 ½ Tbsp togarashi (Japanese spice mix)
Instructions
1
For the vinaigrette: Combine all ingredients except the olive oil in a blender and purée until smooth. With the machine running, gradually drizzle in the oil until emulsified. Use now or cover and refrigerate for up to 7 days.
2
Preheat the oven to 425°F. In a medium bowl, toss the Brussels sprouts with the oil and salt and pepper to taste. Divide between the two baking sheets, cut side down. Roast, stirring halfway through, until the leaves are dark brown and crisp and the bottoms of the sprouts are browned, 25–30 minutes.
3
Meanwhile, make the caramelized pineapple. Heat a large, heavy skillet over medium heat. In a medium bowl, max all the ingredients together, then add to the skillet in one layer. Cook without stirring until caramelized, 5–7 minutes. Stir, and continue to sauté until golden brown on all sides. Remove from heat.
4
Remove the sprouts from the oven and toss with the pineapple, cashews, and vinaigrette.
5
Empty into a serving bowl. Top with the grated cheese and season with the togarashi.
Crispy Brussels Sprouts
These sweet and spicy Brussels sprouts are downright addictive as an appetizer or side dish. Many of the key flavors—pineapple, citrus—echo a number of tropical drinks, like the Piña Parilla.
Makes 6-8 Servings
CITRUS-MISO VINAIGRETTE
4 Tbsp white miso
½ Tbsp rice wine vinegar
1 ½ Tbsp orange juice
1 tsp shallot, minced
½ tsp grated lemon zest
1 tsp fresh lemon juice
Pinch of kosher salt
Pinch of freshly ground black
pepper
½ cup olive oil
CARAMELIZED PINEAPPLE
2 cups finely diced pineapple
½ cup packed light brown sugar
½ tsp vanilla extract
3 lb Brussels sprouts, trimmed and
halved
2 cups vegetable oil
Salt and freshly ground black
pepper
½ cup cashews, toasted and chopped
1 ½ cups grated Grana Padano cheese
1 ½ Tbsp togarashi (Japanese spice
mix)
Instructions
1
For the vinaigrette: Combine all ingredients except the olive oil in a blender and purée until smooth. With the machine running, gradually drizzle in the oil until emulsified. Use now or cover and refrigerate for up to 7 days.
2
Preheat the oven to 425°F. In a medium bowl, toss the Brussels sprouts with the oil and salt and pepper to taste. Divide between the two baking sheets, cut side down. Roast, stirring halfway through, until the leaves are dark brown and crisp and the bottoms of the sprouts are browned, 25–30 minutes.
3
Meanwhile, make the caramelized pineapple. Heat a large, heavy skillet over medium heat. In a medium bowl, max all the ingredients together, then add to the skillet in one layer. Cook without stirring until caramelized, 5–7 minutes. Stir, and continue to sauté until golden brown on all sides. Remove from heat.
4
Remove the sprouts from the oven and toss with the pineapple, cashews, and vinaigrette.
5
Empty into a serving bowl. Top with the grated cheese and season with the togarashi.
Crispy Brussels Sprouts
These sweet and spicy Brussels sprouts are downright addictive as an appetizer or side dish. Many of the key flavors—pineapple, citrus—echo a number of tropical drinks, like the Piña Parilla.
MAKES 6–8 SERVINGS
CITRUS-MISO VINAIGRETTE
4 Tbsp white miso
½ Tbsp rice wine vinegar
1 ½ Tbsp orange juice
1 tsp shallot, minced
½ tsp grated lemon zest
1 tsp fresh lemon juice
Pinch of kosher salt
Pinch of freshly ground black
pepper
½ cup olive oil
CARAMELIZED PINEAPPLE
2 cups finely diced pineapple
½ cup packed light brown sugar
½ tsp vanilla extract
3 lb Brussels sprouts, trimmed and
halved
2 cups vegetable oil
Salt and freshly ground black
pepper
½ cup cashews, toasted and chopped
1 ½ cups grated Grana Padano cheese
1 ½ Tbsp togarashi (Japanese spice
mix)
Instructions
1
For the vinaigrette: Combine all ingredients except the olive oil in a blender and purée until smooth. With the machine running, gradually drizzle in the oil until emulsified. Use now or cover and refrigerate for up to 7 days.
2
Preheat the oven to 425°F. In a medium bowl, toss the Brussels sprouts with the oil and salt and pepper to taste. Divide between the two baking sheets, cut side down. Roast, stirring halfway through, until the leaves are dark brown and crisp and the bottoms of the sprouts are browned, 25–30 minutes.
3
Meanwhile, make the caramelized pineapple. Heat a large, heavy skillet over medium heat. In a medium bowl, max all the ingredients together, then add to the skillet in one layer. Cook without stirring until caramelized, 5–7 minutes. Stir, and continue to sauté until golden brown on all sides. Remove from heat.
4
Remove the sprouts from the oven and toss with the pineapple, cashews, and vinaigrette.
5
Empty into a serving bowl. Top with the grated cheese and season with the togarashi.