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Roasted Brussels sprouts

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 6-8

I have eaten Brussels sprouts in various restaurants and found that they often get drowned in bacon or maple syrup. Delicious flavors but not what I want. This is all about texture. The crispy leaves on top almost taste like fresh seaweed.

Ingredients

11/2 pounds Brussels sprouts, ends trimmed

2 tablespoons extra-virgin olive oil

½ teaspoon ground nutmeg

¼ cup sugar

Kosher salt

3 cups Canola oil

Serves 6-8

Instructions

  1. Preheat the oven to 350 F.
  2. Prepare the Brussels sprouts: take each Brussels sprout and peel away a couple layers of leaves. Reserve those leaves in a bowl. Place each Brussels sprout on a flat surface and cut them in half lengthwise. Put the Brussels sprout halves in a bowl and toss them together with the olive oil, nutmeg, sugar and salt. Place the baking sheet in the oven. Arrange them in a single layer on a baking sheet. Separately, put a baking dish with high edges in the lower part of the oven and fill it with a few inches of water. This will create some steam as the Brussels sprouts cook. The combination of the steam from the water and the dry heat from the oven will give your Brussels sprouts a more intense flavor and texture. Cook the Brussels sprouts until tender, 20-25 minutes.
  1. Fry the “leaves”: Pour the oil into a heavy-bottomed pot (or, alternatively, a deep fryer). Heat the oil slowly to 375 F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the leaves once they are crispy. BE CAREFUL: when you drop the leaves into the oil, they will splatter as the water comes out from them. Use the pot cover as a shield. Drop a small batch of the leaves in the oil and hold the pot cover loosely over the pot so the oil doesn’t splatter on you and cook the leaves until crispy, 1-2 minutes. Use a slotted spoon to remove the leaves and transfer them to the baking sheet to drain. Season immediately with salt so it sticks to the leaves while they’re hot. Repeat until all of the leaves are fried.
  2. Finish: Go ahead. Taste one. Aren’t those leaves good? I put them on top of toast with some ricotta and Balsamic. Delicious. I also have topped a pork chop with just the leaves. I have served the leaves as a snack like potato chips. Remove the Brussels sprouts from the oven and toss with the Balsamic. Arrange a platter and top with the fried leaves.

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