As Chef citrin mentions in his note below, a decade or so ago, the dreaded brussels sprout was once the veggie we all ‘loved to hate’. Now, nothing could be further from the truth. Whether it was seeing the veg on it’s native jingle bell-like stalk at the farmer’s market, learning of their high nutritional value or just eating them in sensational recipes like the one below from a two Michelin-starred chef, the tide has turned and now we see these tiny little globes full of cooler-weather flavor everywhere and crave them all winter long.
This was probably our favorite recipe from our day cooking with one of LA’s most acclaimed chefs. Full of sweet and sour flavors to counter the slightly bitter sprouts, this recipe will steal the show from anything else you put on the Thanksgiving table! Chef Citrin chopped these sprouts straight from the farmer’s market stalk – which is how we recommend buying them, both for ultimate freshness and to get kids really excited about cooking veggies.
In Summerland Produce’s giant Thanksgiving Box, you’ll receive all the organic veggies you’ll need to make these sprouts, Citrin’s Blue Lake beans, a harvest salad, and divine dessert we’ll be sharing before the holiday is here! The Thanksgiving Box is delivered to your doorstep and saves you one massive farmer’s market haul.
A note from the chef: This roasted Brussels sprouts recipe is a play on Chinese string beans. You get the sweet, fermented flavor offset by the coolness of garlic and mint, and the acidity of lemon, working with the vegetable that everyone used to love to hate. Brussels Sprouts are now very popular and this recipe will prove why.
Josiah Citrin’s Roasted Brussels Sprouts Recipe
1 lb Brussels sprouts (medium size)
2 garlic cloves in the skin
¼ cup extra virgin olive oil
1 Tbsp sea salt
½ cup mint leaves (julienned and loosely packed)
For the black bean sauce
1 Tbsp extra virgin olive oil
2 shallots, peeled and thinly sliced
4 garlic cloves, peeled
5 Tbsp honey
¼ cup black beans, whole
¼ cup rice vinegar, unseasoned
2 cups water
For the sauce: Heat a small sauce pan over medium heat. Sweat the shallots and garlic with the olive oil until tender. Add the honey and cook the honey until it is well caramelized. Add the black beans, rice vinegar and reduce by half. Add the water, bring to a boil and simmer for about 15 minutes.
For the Brussels spouts: Preheat oven to 400 degrees. Heat an ovenproof, wide, shallow pan over low heat. Add the Brussels sprouts, garlic and olive oil and keep over low heat until the Brussels sprouts start to lightly sizzle. Add the salt and stir with a wooden spatula. Transfer the pan with the Brussels sprouts into the oven and roast for about 30 minutes, while checking and stirring every 7 minutes.
Transfer the cooked hot Brussels sprouts into a serving bowl. Drizzle the Brussels sprouts with the black bean sauce. Sprinkle the fresh mint over the top and serve.