Recipe

Make Brussels Sprouts

1. Toss trimmed brussels sprouts with olive oil, salt and pepper. On soaked 10″ bamboo skewers, add 7 to 8 brussels sprouts on each skewer, making sure sprouts are touching.
2. On grill on medium heat, roast skewers for 15 to 20 minutes, depending on their size, until well caramelized and tender.

Make Puree

1. Line baking sheet with paper towel. In cold medium skillet, add seeds and oil and heat on medium for 4 to 5 minutes, until seeds begin to brown. Stir often. Do this quickly, as seeds can overcook. As soon as they start to colour, pour oil and seeds through heatproof sieve into heatproof container to catch oil.
2. Transfer seeds to paper towel–lined baking sheet. Sprinkle with 1 tsp of kosher salt and let cool for 5 minutes. Set aside 1/4 cup of toasted seeds, and transfer rest to blender. Add hot oil, water and vinegar to blender, then sugar and remaining 2 tsp of kosher salt. Blend until smooth; adjust seasoning to taste.

Make Brown Butter and Assemble

1. Strip thyme leaves from stems. In skillet over medium heat, add butter and leaves and cook for 3 to 4 minutes, until butter bubbles and begins to turn light brown. Transfer to heatproof bowl.
2. Spread Sunflower Seed Puree on bottom of plate, pile on brussels sprouts skewers and drizzle with honey and hot Thyme-infused Brown Butter. Sprinkle with fleur de sel, reserved toasted sunflower seeds and cracked pepper.