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
- 1/2 Cup whole garlic cloves, sautéed
- 1/2 Cup lemon juice
- 1 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
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.