Crispy Brussels Sprouts

Try these Crispy Brussels Sprouts with your main course tonight
Crispy Brussels Sprouts

Chef Lety Gonzalez

Brussels sprouts were most likely the misunderstood food group of your childhood, but now we know just how great they can be…especially for vegetarians! Uptown Tavern's Chef Lety Gonzalez has introduced a reimagined version of the delicious veggie that can be served as an appetizer or side to any meal. The Crispy Brussels Sprouts are brilliantly topped with a citrus-infused garlic vinaigrette. From the zesty orange, lime and lemon juices to the chili flakes that top the dish, this treat will have you craving your daily dose of veggies. — Chef Lety Gonzalez 

Recipe Courtesy of Chef Leticia Gonzalez​

6
Servings
571
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  whole garlic cloves, sautéed
  • 1/2  Cup  lemon juice
  • orange, zested and juiced
  • 1/4  Cup  lime juice
  • 2  Tablespoons  honey
  • 2  Tablespoons  Dijon mustard
  • 1 1/2  Cup  olive oil
  • 2  Pounds  Brussels sprouts
  • salt and pepper, to taste
  • chili flakes, to taste
  • Parmigiano-Reggiano or Mimolette cheese, for garnish

Directions

Remove stems from Brussels sprouts and cut sprouts in half.

Fill a pot with enough water to cover the Brussels sprouts. Add salt and bring water to a boil. Add  the sprouts to the boiling water. Cook until soft (about 1 minute), and then place into a bowl of iced water to shock. Remove from the water, and set the Brussels sprouts aside.

In a separate bowl, combine all the vinaigrette ingredients except for oil. Blend mixture, adding oil slowly to emulsify until it looks creamy.

Sauté blanched sprouts in a very hot pan, preferably cast iron, until nice and charred. The more color, the better!

Place sprouts on a serving platter and drizzle with a generous amount of vinaigrette. Sprinkle with chili flakes, sea salt and freshly ground black pepper to taste. Top with fresh Parmigiano-Reggiano or Mimolette cheese, if desired.

Nutritional Facts

Total Fat
52g
74%
Sugar
7g
8%
Saturated Fat
44g
100%
Cholesterol
1mg
0%
Carbohydrate, by difference
23g
18%
Protein
5g
11%
Vitamin A, RAE
63µg
9%
Vitamin C, total ascorbic acid
98mg
100%
Vitamin K (phylloquinone)
220µg
100%
Calcium, Ca
94mg
9%
Choline, total
63mg
15%
Fiber, total dietary
6g
24%
Folate, total
107µg
27%
Iron, Fe
3mg
17%
Magnesium, Mg
38mg
12%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
107mg
15%
Selenium, Se
3µg
5%
Sodium, Na
480mg
32%
Thiamin
1mg
91%
Water
168g
6%
Zinc, Zn
1mg
13%

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.