There is something about Brussels Sprouts that just screams Thanksgiving. This hearty and sometimes controversial vegetable is packed with nutrients, and although I have eaten brussels sides at Bonda numerous times, I have yet to try this version. If you decide to make Jamie's recipe at home, please report back and let us know what you thought.
Fire Roasted Brussels Sprouts with Toasted Hazelnuts, Dried Cranberries, Shaved Parmigiano Reggiano & Sherry-Walnut Vinaigrette
3 Pints Brussels Sprouts, ends trimmed and cut in half
12 Cloves Garlic, Smashed
Extra Virgin Olive Oil
Salt & Pepper
Sherry Hazelnut Vinaigrette:
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
2/3 Cup Good Quality Sherry Vinegar
1/2 Cup Good Quality Hazelnut Oil
3/4 Cup Extra Virgin Olive Oil
Salt & Pepper
1/2 Cup Toasted Hazelnuts, skin removed and coarsely chopped
1/3 Cup Dried Cranberries
Good Quality Parmigiano Reggiano for Shaving
Preheat oven (preferably convection) to 550 degrees. Toss sprouts, garlic and EVOO in bowl and sprinkle generously with salt and pepper. Make sure all is well coated in oil. Transfer to a metal cookie sheet, and arrange all sprouts cut side down. Roast in oven for 8-10 minutes. You want the sprouts to maintain a little bit of crunch. Remove from oven, sprinkle with a touch more salt, and set aside to cool to room temperature.
Meanwhile, make the vinaigrette. Whisk together mustard, honey, vinegar and salt & pepper. Then slowly add hazelnut oil while whisking vigorously to emulsify. Repeat with EVOO. Taste and adjust seasoning.
To serve, put sprouts in mixing bowl (be sure to include the crispy leaves and caramelized cloves of garlic!). Add vinaigrette, just enough to coat sprouts (not so they are swimming). Toss and divide among 6 bowls. Spoon a little more vinaigrette over each bowl. Sprinkle with toasted hazelnuts dried cranberries, and top with shaved Parmigiano Reggiano cheese. Enjoy!
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