Ingredients
- 2 cup brussels sprouts, blanched, shocked and cut in half (depending on size)
- 1 tablespoon meritage extra virgin olive oil
- 1 tablespoon butter
- 1/2 teaspoon rosemary, finely minced
- 4 tablespoon vinaigrette
- 2 cup brussels sprouts, blanched, shocked and cut in half (depending on size)
- 1 tablespoon meritage extra virgin olive oil
- 1 tablespoon butter
- 1/2 teaspoon rosemary, finely minced
- 4 tablespoon vinaigrette
- 1/4 cup + 2 tbsp. lemon juice
- 2 tablespoon mustard – whole grain
- 1 tablespoon dijon
- 1/2 cup extra virgin olive oil
- 1 tablespoon coleman’s dry mustard
- 2 tablespoon honey
- 2 tablespoon salt
- 1/2 cup pickled red onions, minced
- 1/2 cup pickled peppers, minced (pickled peppers such as pepadews can be used)
Preparation
Baking Directions:
Method for the brussels sprouts:Use the ratio of blanching water:1 gallon water1/4 cup saltBring the water to a rapid boil.
Blanch brussels sprouts in small amounts for approximately 1 minute.
They should be slightly tender but not fully cooked.
Shock in ice water, dry on towels.
Preheat oven to 400 degrees F.
In a hot saute pan add the extra-virgin olive oil, then the brussels sprouts and a pinch of salt.
Place in the oven and roast for about 5-8 minutes, stirring occasionally.
Remove from the oven, add the butter and rosemary, and season with more salt and pepper.
To serve: Spoon the vinaigrette onto a serving platter and top with the brussels sprouts.
Method for the mustard vinaigrette:(Preparation tip: Cut red onions — for step 2 — in half lengthwise and slice thinly on a mandoline.
Cover with cold red wine vinegar and refrigerate for 4 hours before using.
The vinegar can be used twice.)
Bloom mustard and honey by whipping together well, let stand 10 minutes.
Blend everything from step 1 together in a Vita-Prep except the oil.
Slowly emulsify in the oil.
Fold in the peppers and onions from step 2.
