Ok so I'm not a real lover of brussel sprouts, but my other half is, so it's something we would cook on the odd occasion (just to keep him happy!). I was looking online the other night to find a recipe for them that might make them a bit more interesting and appealing than plain old boiled sprouts. I came across this delicious and simple recipe from New York chef Jean-Georges Vongerichten. This Roasted Brussels Sprouts with Pecans and Avocado dish is very seasonal. “The recipe uses contrast and opposite flavours and textures to achieve a dynamic harmony,” says the chef, referencing the “unctuousness” of the avocado.
Served by Vongerichten as a side, the dish may also be served alone.
Roasted Brussel Sprouts with Pecans and Avocado
Serves 4
Ingredients:
3 tbs olive oil
2 c brussel sprouts, trimmed, blanched, shocked, cut in half
1 tsp thyme leaves
¼ c pecan halves, toasted
1 ripe avocado, peeled, medium dice
Salt and black pepper
Aged balsamic vinegar
Procedure:
1. Heat a sauté pan with olive oil until smoking and add brussel sprouts.
2. Season with salt and pepper and cook until crispy and deep golden brown. Add thyme, then pecans and avocado and toss gently to warm.
3. Spoon into a serving dish and drizzle with balsamic.
Photo: Courtesy of Jean-Georges Management
No comments:
Post a Comment