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Why I love this recipe: I love this recipe for many reasons. Brussels sprouts actually have a season fall and winter so they are perfect for Thanksgiving dinner. I love the combination of sweet and salty and tart, and I love the textures the nuts, fried leaves and crunchy pomegranate seeds add. Plus, we eat with our eyes too and this dish is visually stunning.
Technique Tip: If you can't find pomegranate molasses, bring 4 cups of pomegranate juice, cup of sugar and 3 tablespoons of fresh lemon juice to a bowl in a medium nonreactive saucepan over high heat and cook, stirring occasionally, until reduced to 1 cup. Will keep in refrigerator, tightly covered, for several months.
To make the pomegranate vinaigrette: Whisk together the pomegranate molasses, mustard, vinegar, salt and pepper in a medium bowl until combined. Slowly whisk in the oil until emulsified. Let sit at room temperature for at least 15 minutes before using. Vinaigrette can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
If you cant find pomegranate seeds, slice pomegranate in half, crosswise. Hold the pomegranate over the bowl, cut side down, and beat the top with a wooden spoon to allow the pomegranate seeds to naturally release.
To prepare the Brussels sprouts: Bring a large pot of water to a boil and add 1 heaping tablespoon kosher salt. Prepare an ice bath by filling a large bowl halfway with cold water and adding a few cups of ice cubes.
Heat 3 tablespoons of the oil in a large nonstick pan or cast iron pan over high heat until it begins to shimmer. Place the sprouts in the pan, cut side down and cook until the bottoms are golden brown and caramelized, about 3 minutes. Flip over and continue cooking until just heated through, about 1 minute. Add the pomegranate vinaigrette and the butter and cook, gently tossing until coated and slightly glazed, about 2 minutes. Season with salt and pepper and fold in the parsley.
To toast nuts: Preheat oven to 325 degrees F. Spread the nuts on a sheet pan in an even layer. Toast the nuts in the oven, shaking the pan once, until just fragrant, about 7 minutes. Remove to a rack and let cool completely. Transfer to a cutting board and coarsely chop.
To make the fried Brussels sprouts leaves: Heat the oil in an 8-inch nonstick pan over high heat until it begins to shimmer. Add the leaves in batches and cook until just fried and crisp, about 2 minutes. Remove with a slotted spoon to a plate or sheet pan lined with paper towels and sprinkle with salt.
Like so many vegetables from our childhood, they werent cooked properly, which resulted in vegetable hatred. But these roasted brussels sprouts are nothing like those soggy, tasteless green bulbs you remember. Theyve got crispy skin, a tender interior, and provide great contrast to sweet apples and nutty pecans.
Over the years, Ive learned you can pickle just about anything. I have quick-pickled cucumbers, onions, peppers, cauliflower, carrots, beans, asparagus, beets, brussel sprouts, and the list goes on.
Make your pickle brine. You can play with this part, too. Add more sugar if you like a sweeter pickle or remove some if you dont. You also can adjust the salt to taste. You cant skip the salt altogether, though, because its necessary. The process for making the brine always will be the same. Heat it in a pot until boiling and stir until all the sugar and salt is dissolved. I am sharing two different brine recipes today - one for a sweeter, curry brine, and the other for a classic sour pickle. You can find plenty of other recipes online, but these are two of my favorites. Jeg er en sucker for syltet curry blomkål.
For saltlage: Tilsæt risvin eddike, sukker, salt, ingefær, karrypulver, chili flager og vand til en lille gryde. Kog og rør til sukker og salt opløses. Opskrift gør 2 pint krukker.
Dette koncept er virkelig lige så nemt som det virker helt sikkert, tilføj dine trimmede veggie stykker til saltlage og lad dem stejle. Der er ikke behov for at blanchere dem først. Du kan eksperimentere ved at tilføje grøntsager ud over dem, jeg typisk er uselike tynd asparges, halveret Brusselsspirer eller Radish skiver ved Ansættelse af Denne genvej med enhver resterende pickle saltvand, du tilfældigvis har i køleskabet.
Afhængigt af hvilke grøntsager du vælger, og hvordan de er skåret og pakket, kan du have nogle rester, men det er et godt omtrentligt udgangspunkt. Yderligere veggies kan tilføjes til saltlage som de syltede, der spises. Bare husk, de nye tilføjelser vil tage et par dage at suge i smagen.
Jeg har lavet disse pickles med frisk dill og tørret og nyd dem begge veje. Hvis du nyder en overvejende Dill-smag, anbefaler jeg at søge frisk dill. For dem, der finder smagen af Dill at være overvældende, blander tørret dill sammen med de andre krydderier og er ret subtil.
Sidste gang jeg lavede denne opskrift, skar jeg mængden af sukker med halvdelen, og slutresultatet var stadig ganske godt. Du er velkommen til at prøve med 2 spsk totalt sukker, hvis du søger at holde tilsat sukker så lavt som muligt - eller spring det helt til et tangier slutresultat.
