Brussels sprouts have had quite the comeback in the last ten years, with chefs and home cooks alike discovering the delicious ways this nutritious cruciferous vegetable can be prepared. Danny Amirian, Executive Chef and Partner at Cork Dork restaurant in Thousand Oaks, shares his take with this charred brussels sprouts recipe.
Charred Brussels Sprouts with Gremolata
For Charred Brussels Sprouts:
Brussels sprouts, core and stem removed and leaves pulled apart
2oz. olive oil
Maldon sea salt
Fresh ground black pepper
1 medium bunch of parsley chopped
1 small bunch of fresh mint chopped
1 garlic clove, minced
Zest from 1 lemon
- Toss ingredients together in a bowl and set aside for later.
- Preheat oven to 500 degrees and place cast iron pan inside to get hot.
- Toss brussels sprouts in a bowl with olive oil to evenly coat all leaves.
- Carefully remove hot cast iron from oven and place Brussels sprouts inside. Return to the oven until crispy and charred, about 5-8 min.
- Season with Maldon salt, pepper and toss in gremolata to taste. Mix well.
- Place in bowl and garnish with more gremolata.
Cork Dork is located at 125 Lindero Canyon Rd., Thousand Oaks.