Chef John has livened up brussels sprouts with orange zest, Clif Family Solar Grown™ Raw Honey and our Clif Family Rosemary Roasted Almonds & Pistachios. This has become a favorite winter dish at the Bruschetteria Food Truck and often finds its way onto our dinner table.
Candied Almond Caramelized Brussels Sprouts
Recipe by Executive Chef John McConnell
INGREDIENTS:
Candied Almonds & Pistachios
4 oz. Clif Family Roasted Rosemary Almonds & Pistachios
1 egg white, whisked until frothy soft peaks
1 Tbsp. + 2 tsp brown sugar
1/2 tsp kosher or sea salt
1 pinch cayenne pepper
1/4 tsp black pepper, milled finely
Brussels Sprouts
1 pound brussels sprouts, cleaned and cut in half
2 Tbsp. Clif Family Extra Virgin Olive Oil
Sea Salt, to taste
Honey Vinaigrette
2 Tbsp. Clif Family Extra Virgin Olive Oil
5 Tbsp. Clif Family Solar Grown™ Raw Honey
1/4 cup golden balsamic vinegar
1 tsp fresh lemon juice
1 Tbsp. kosher or sea salt
DIRECTIONS:
Preheat oven to 325 degrees.
Line a sheet pan with parchment paper. Toss the nut mix in the beaten egg whites. Transfer the nuts to the sheet pan, discarding any excess egg whites. Mix brown sugar, salt, and peppers and sprinkle nuts with sugar/pepper mixture, tossing until they are completely coated. Bake for 15-20 minutes, stirring mixture every five minutes during baking time. Remove nuts from oven, allow to cool completely.
While nuts are cooling, start a large pot of salted water on high heat. While the water is coming to a boil, prepare the Brussels sprouts by trimming the stems, leaving leaves as intact as possible, then cutting in half lengthwise. Separate into two piles; one of leaves and one of halves. Prepare ice bath in a large bowl. Blanch the halved sprouts for 60-90 seconds in boiling water, checking doneness by sampling. They should be crunchy, but not raw. Once blanched, transfer to ice bath to stop cooking process. Blanch the leaves for just a few seconds until they have turned a deeper shade of green and transfer to ice bath. After a few minutes in ice bath, strain in colander then transfer to thick towel to remove as much excess water as possible.
Make vinaigrette by combining honey, salt, lemon juice and vinegar in a bowl. Whisk to combine and slowly pour in olive oil to emulsify dressing. Before finally cooking the Brussels sprouts, roughly chop the candied nuts.
Preheat a heavy-bottomed skillet and lay halved sprouts cut-side down in the pan before adding olive oil. Once all the sprouts are in the pan, then add the olive oil and season with salt. Caramelize the sprouts 2-3 minutes over medium high heat. Preheat the broiler of your oven. Scatter remaining leaves over top of sprouts in the pan and transfer to broiler. Once reach desired color, remove from the oven and transfer to serving dish. Drizzle the vinaigrette over the sprouts and garnish with chopped nuts and serve.
SUGGESTED WINE PAIRINGS:
