Name: Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 10 gm (1 tsp) butter; 350 gm Brussels sprouts (about 16), trimmed, outer leaves discarded; For shallow-trying: olive oil; 4 large golden shallots, shaved on a mandolin; 1 garlic clove; 4 small red chillies, coarsely chopped; 2 tbsp fish sauce; 30 gm light palm sugar, crushed; ¼ cup coarsely chopped coriander; To serve: lime wedges

Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing

Australian Gourmet Traveller recipe for roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing.

Serves 4

Prep

15M

Cook

25M

Total

40M

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This dish is inspired by a favourite from Momofuku Ssäm Bar in New York. Asian flavours work really well with sprouts, and roasting them until they are deep golden brings out their incredible nutty flavour.

Ingredients

2 tbsp extra-virgin olive oil

10 gm (1 tsp) butter

350 gm Brussels sprouts (about 16), trimmed, outer leaves discarded

For shallow-trying: olive oil

4 large golden shallots, shaved on a mandolin

1 garlic clove

4 small red chillies, coarsely chopped

2 tbsp fish sauce

30 gm light palm sugar, crushed

¼ cup coarsely chopped coriander

To serve: lime wedges

Method

Main

1.Preheat oven to 190C. Heat extra-virgin olive oil and butter in an ovenproof frying pan over medium-high heat, add Brussels sprouts and cook, tossing occasionally, until starting to brown (2-3 minutes). Transfer to oven and roast until golden and tender (12-18 minutes).

2.Heat 2cm of olive oil in a small saucepan over high heat, add shallot and stir until crisp (4-8 minutes), then transfer with a slotted spoon to absorbent paper to drain.

3.Pound garlic with a mortar and pestle, then add chillies and pound to a paste. Add fish sauce and palm sugar and pound to combine. Add to Brussels sprouts with coriander and toss to coat well. Transfer to a platter, top with shallots and serve with lime wedges.

This recipe is from the May 2013 issue of .
Drink Suggestion: Medium-dry amontillado. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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