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Brussels sprouts

Servings: 4 1 dozen Brussels sprouts
1 Tbsp. vegetable oil
salt and pepper
1 oz. unsalted butter

 

Preheat the over to 400°F.

Put a pot with about 2–3 quarts of generously salted water on high and let come to a boil.

Prepare a water bath with plenty of ice. Cut some of the stem of your Brussels sprouts off; try peeling a couple of layers off creating some nice leaves. Once you have collected a couple of layers of leaves from each Brussels sprout, proceed with cutting them in half. With a small knife, make small incisions into the core of the Brussels sprout. (This will make for more even cooking and get rid of some of the raw cabbage taste of the core.)

Dip the leaves in the boiling, salted water for 2 seconds and then transfer into the ice bath to instantly stop the cooking process. Once all the leaves have been dipped and cooled, set those aside while keeping the boiling water and ice bath. Proceed with blanching the rest of the Brussels sprouts in the same fashion except increase the time in the boiling water to 4–5 minutes. Check them with a knife to see if they are tender.

Once the main of the Brussels sprouts have been cooked and shocked, drain and pat dry before tossing them in vegetable oil and seasoning with salt and pepper. Spread the Brussels sprouts onto a baking sheet and place in the preheated over to get some color.

Right before serving, toss the roasted Brussels sprouts in a pan with some butter and adjust the seasoning. At the last minute, add the leaves to quickly heat up and serve.

 
 
 
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