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Posts tagged ‘Roasting vs. Deep Frying’

Roasted Brussel Sprouts: Two Ways

Brussels Sprouts – especially caramelized ones – are really popular these days. I was introduced to the deep fried, dark and crispy ones at a Michelin One Star Korean restaurant in New York City. Although I don’t usually like my food to look

Raw Brussels Sprouts

Brussels Sprouts

blackened or burned, I found that I could not stop eating these crispy nuggets filled with Umami. I didn’t like the fact that they were deep fried though, so I set out to try to make them without so many calories. As it turns out, It only took one try. When you make these, you have the Brussels sprouts cores left over, so I roasted them also, adding a little sweetening jam flavor to make them different. Here are the recipes:

Roasted Brussels Sprouts Leaves

3 cups Brussels Sprouts Leaves
3 Tablespoons Tangerine Olive Oil
Salt and Pepper

1. Wash the sprouts. Pat dry. Cut off the core and the top and peel off the outer leaves. Place these leaves on a baking sheet. (Save the middle parts that are left for the following recipe.)

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Brussels Sprouts Outer Leaves with Centers on sheet behind

2. Sprinkle the leaves on the first pan with Tangerine Olive Oil (or another flavored olive oil of your choice. Lime flavored is also great.) Mix them with your hands, spreading the oil throughout the leaves. Then sprinkle them with salt and pepper.
3. Bake in a preheated 425F oven for 15 minutes, stirring after 8 minutes. (You can cook them less if you don’t like them quite so brown.) Cool on the baking sheet. Use as a side or garnish at room temperature.

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Finished Roasted Outer Leaves

Roasted Brussels Sprouts Cores

METHOD:
1. Cut the leftover cores in half and place on a baking sheet. Sprinkle with Extra Virgin Olive Oil and mix with your hands to spread the oil on all pieces. Sprinkle liberally with salt and pepper.
2. Bake in a preheated 425F oven for 15 minutes.
3. Place 3 Tablespoons Dalmatia Fig Jam in a small metal bowl. Place the hot sprouts on top and carefully fold to melt and distribute the jam. Cool. Cover until ready to serve. Serve at room temperature. (Another great glaze could be mustard thinned a bit with cream.)

Fig glazed roasted Brussels Sprouts

Fig glazed roasted Brussels Sprouts

Finished Sprouts as an accompaniment for a veal chop with Chanterelle gravy

Finished Sprouts as an accompaniment for a veal chop with Chanterelle gravy

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