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MarilynFL

Roasted Brussels Sprouts from MB Post (Manhattan Beach, CA)

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Joined: Dec 12, 2005

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Posted to Thread #22066 at 12:31 pm on May 8, 2012

So...what YOU have at the link is the actual recipe. Because I looked it up. And there it was. Right there. Now YOU have it.

Of course, I didn't think to do this myself after seeing it made on Unique Eats. No. That would have made sense. Instead, we rewound the episode and I watched them make it twice, then reproduced it as well as I could.

Clarified 3 TBL of butter because that's what I had in the frig. (They mentioned browned clarified butter.)
They mentioned a steel pan. It <i>looked</i> like a cast iron skillet, so that's what I used.
Cut a mess of brussels sprouts in half and laid them flat, cut-side down.

Cooked over med-low heat for 15 minutes. They must use a LOT more butter because theirs was bubbling away on-screen. I'm counting calories, so I limited that.

At this point, they transfer to a smaller cast-iron dish. I say, why dirty another one?

Sprinkled with pistachios (they use hazelnuts).
Sprinkled with 1 oz of gruyere (they used emmenthal and a heaping mound of it. Right there you have a winner. Come on. Even rubberized lawn mulch would taste good under a heaping mound of melted emmenthal.)

They put it under a salamander. I just pushed the pan off the burner and let the cheese melt. My kitchen does not have a salamander. It does have ann occasional stray gecko or anole (and once a baby frog), but no salamander.

Gave a light dusting of sea salt.

Drizzled with balsamic glaze thinned with balsamic vinegar (they used saba (?)) and they finished off with a few preciously-placed fried sage leaves.

The two of us ate the entire 10" pan.

PS: I do believe you need to already like brussels sprouts because this isn't going to convert a novice. However, anyone who likes them is going to really enjoy this.

PPS: I've never even seen Saba.

Link: http://www.lamag.com/eat/recipes/story.aspx?ID=1573141


"Where do you want to be oiled first?"
~Dorothy


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