 |
| New York Balsamic & Feta Brussel Sprouts. Despite marketers trying novel ways to make Brussel Sprouts more appealing, let's face it, they can be bitter wee morsels and are not widely loved. And yet on a recent trip to New York I was blown away by how popular they were! Even street fruit and vegetable vendors were selling them in large 2-3kg bags! And I was astonished that many bars and restaurants served them on their menu! After trying the basic combination of crispy caramelized Brussel Sprouts with balsamic, honey and feta at several different restaurants and bars that throughout the city, I'm now totally sold. NB: Be sure to choose the largest sprouts you can find as smaller ones cook too quickly and can go too mushy. If your sprouts are a bit yellow, simply cut the bottoms and peel those bits off. |
For 2 servings:
350-500gm large Brussel Sprouts
2 tablespoons olive oil
1 tablespoon honey (runny or melted)
2 tablespoons balsamic vinegar
50-75gms Feta cheese
Ground pink salt and pepper
Grated Parmesan cheese and chopped parsley to garnish
Method
To prepare the Brussel Sprouts:
Wash and drain your sprouts removing as much water as possible. Cut the ends off each to remove one layer of the outer leaves. Cut in half.
Balsamic, honey & olive oil glaze:
In a small jug whisk the oil, balsamic vinegar, and honey together.
Cooking:
Heat the oven to 400f/200c. Place the sprouts in a heavy metal baking dish, pour over the glaze and work it through the sprouts (hands are good for this). Give a few good grounds of salt and pepper. Turn the dressed sprouts cut side down and make sure they are spaced out - not piled on top of each other - to enable them to roast not broil.
Cook for 20-25 minutes. Keep an eye on them from 20 minutes. Do not stir or mix the Brussel Sprouts, just leave them cut side down. The Brussels should blacken up nicely.
Crumble the feta over the top, together with chopped parsley to garnish.
To serve:
On a warmed serving dish or individual plates. Best hot and crispy straight out of the oven.