Wood Roasted or Grilled Brussels Sprouts
SERVES 4 – 6
Pizzalina, San Anselmo
CHEF/OWNER LOUISE FRANZ
“Everyone loves our Brussels sprouts,” Louise Franz says. It’s the wood-fired oven that creates all the magic, she claims, “but you can still get (almost!) the same effect roasting them at home, using a castiron skillet or enamel-glazed pan.” Be sure to include the dressing — its bright lemon acidity balances the natural bitterness of the sprouts.
1/4 cup fresh lemon juice
2 tablespoons champagne vinegar
1/2 tablespoon minced shallots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 pounds fresh Brussels sprouts
1 tablespoon extra-virgin olive oil
Pinch of kosher salt
Maldon sea salt flakes for garnish
Make the Dressing
In a small bowl, whisk the lemon juice, vinegar, shallots, salt and pepper. In a steady stream, add the olive oil, whisking constantly to emulsify. (Or combine all of the ingredients in a 1-quart mason jar, cover, and shake until emulsified.)
Trim the ends of the Brussels sprouts and remove a few outer leaves. Cut each sprout in half lengthwise (if very large, cut into quarters). Place in a bowl with the oil and salt and toss to coat.
To oven-roast Heat the oven to 450°F for 10 minutes. Spread the Brussels sprouts in a heavy roasting pan, preferably cast iron or enamel glazed. Roast for 10 minutes, then stir and roast 10 minutes more or until they are well charred. For extra-crispy sprouts, run them under a preheated broiler for 2 to 3 minutes. Remove from oven and transfer to a medium serving bowl. Add 1 cup dressing and garnish with the sea salt.
To grill Use the same technique as oven roasting, using a grill basket or grill-proof skillet, and cook the Brussels sprouts over direct medium-high heat until well charred, 8 to 12 minutes, stirring occasionally.