Blackened Brussels Sprouts
This recipe was inspired by Michelin-starred chef Christian Puglisi of Relæ restaurant in Copenhagen. Here, brussels sprouts are almost burnt, creating a crisp, delicious char. The butter turns brown and nutty when added to the pan and serves as a great baste.
- 2 lb. brussels sprouts
- 2 tsp vegetable oil
- 1⁄3 cup butter, cold, cubed
- 2 tbsp dried currants
- 2 tbsp peeled, chopped and toasted hazelnuts
Prepare And Cook Brussels Sprouts
- Trim brussels sprouts and remove any damaged outer leaves. Slice in half lengthwise.
- Heat oil in large skillet, preferably cast iron, over medium. Add half of brussels sprouts cut side down. Cook without touching for 5 minutes or until pan is smoking and cut side is blackened. Spoon into bowl to reserve. Repeat with remaining brussels sprouts, adding another teaspoon of oil if needed.
Dress Brussels Sprouts
- Return first batch of brussels sprouts to pan and remove pan from heat. Immediately add butter and swirl in pan. Carefully tilt pan and spoon butter over tops of brussels sprouts, continuing to baste until tender, 2 to 3 minutes. Stir in currants and hazelnuts.