Recipe

October 16, 2024

Ask A Chef: Kayla Nelson Shares Salt + Ash Beach House’s Delicious Brussels Sprouts Recipe

Recipe: Kayla Nelson

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Q: I went to check out Salt + Ash, one of Halifax’s best restaurants, and the brussels sprouts were a standout! Can you find out what makes them so special? — Kelvin, Chester, N.S.

A: Kayla (pictured) took inspiration from southern cuisine to create her BBQ Brussels Sprouts, which are topped with an Alabama barbecue sauce, caramelized onions and whole grain mustard. “I lean heavily toward vinegar-based sauces,” she says. “This one’s sharp and has a bit of heat, but the onion mellows it out.” Cooking the sprouts over a live fire, rather than roasting or panfrying, adds a unique sweetness that brings the dish together. No live fire? Just use a grill!

Ingredients

Caramelized Onions (batch)

  • 4 lbs. Spanish or white onion
  • 1 tbsp brown sugar
  • 1 tbsp molasses

Alabama Barbecue Sauce (batch)

  • 2 tbsp fresh or prepared horseradish
  • 1 cup mayonnaise
  • 4 tbsp white vinegar
  • Juice 1/2 lemon
  • 1 tbsp garlic powder
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

BBQ Brussels Sprouts

  • 1 lb. brussels sprouts, halved and stems removed
  • 3–4 tbsp Caramelized Onions (see above)
  • 1/4 cup Alabama Barbecue Sauce (see above)
  • 1 tbsp whole grain mustard
  • 1 tbsp grated Parmigiano-Reggiano

Directions

Yield: Serves 3 to 4

Make Caramelized Onions

  1. Peel and slice onions. Place in small pot on low heat. (You want the pot to be very full with onions when you begin. If it’s filled all the way to the top, that’s a good thing.) Allow onions to sweat and liquid to start releasing. They will reduce significantly in size. When onions begin to look translucent, turn the heat up slightly and keep a close eye. (The sugars that have leached out can burn very easily.) Cook until onions become deep brown colour all over; they should be soft and sticky.
  2. Add brown sugar and molasses, allow to cook for 1 more minute, stirring constantly, then remove from heat. Store in airtight container in refrigerator for up to 2 weeks.

Make Alabama Barbecue Sauce

  1. If using fresh horseradish, grate it. In large bowl, combine all ingredients and mix until completely smooth. Set aside. Store in airtight container in refrigerator for 1 week.

Make Brussels Sprouts

  1. Bring large pot of salted water to a boil, throw in sprouts and allow water to come back to a boil. Cook for 2 minutes, then remove sprouts and cool.
  2. Prepare fire in firepit, using wood that has been sufficiently burned down to hot coals. If you don’t have access to wood, you can use charcoal, but the flavour will differ slightly. Don’t use any form of fire starter; they can be toxic and will add a bitter flavour.
  3. Once coals are red hot, place sprouts inside mesh strainer and lay down directly on coals. If you see smoky plumes coming up between the sprouts, that’s flavour. Every 1 minute, mix brussels sprouts around so they become evenly charred. Be careful, strainer will be hot. Cook until charred on edges and steam is coming off sprouts, approximately 10 minutes.
  4. If you don’t have a firepit, place blanched brussels sprouts tossed in 15 mL of canola or vegetable oil in grill basket on low-medium grill for about 10 minutes, until evenly coloured and steaming.

Assemble and Serve

  1. When sprouts have reached desired level of char, toss into large bowl and add Caramelized Onions, Alabama Barbecue Sauce and mix until sprouts are evenly coated. Top with globs of whole grain mustard and Parmigiano-Reggiano.

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