Charred Brussels Sprouts with Brown Butter and Shiso

Key to this tasty side dish from Andrew Le of The Pig & the Lady in Honolulu’s Chinatown is to cook the brussels sprouts so they’re well caramelized. He tosses them with garlic-infused brown butter, clementine wedges and a sprinkling of pungent fresh shiso.

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  • Servings: 4

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Ingredients

  • 6 tablespoons unsalted butter, cut into tablespoons
  • 1 large shallot, thinly sliced
  • 4 garlic cloves, crushed
  • 1/3 cup sliced blanched almonds
  • Kosher salt
  • 1 pound medium brussels sprouts, halved
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Asian fish sauce
  • 1 clementine, peeled and separated into sections
  • 1/2 cup torn shiso leaves
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons snipped chives

How to make this recipe

  1. In a small saucepan, cook the butter over moderate heat, stirring, until golden brown and nutty smelling, about 5 minutes. Add the shallot and garlic and cook over very low heat until the shallot is very soft, about 20 minutes. Remove from the heat.

  2. In a small skillet, heat 1/2 tablespoon of the infused brown butter. Add the almonds and cook over moderate heat, stirring, until golden, 3 to 5 minutes. Transfer to a small bowl and season lightly with salt.

  3. In a very large cast-iron skillet, heat 2 tablespoons of the brown butter. Add the brussels sprouts cut side down and season lightly with salt. Cook over moderately high heat until browned on the bottom, 3 to 
5 minutes. Add 1/2 cup of water, cover and cook over moderate heat, stirring occasionally, until just tender and the water is evaporated, 5 to 7 minutes. Remove from the heat and stir in the lemon juice, fish sauce and the remaining brown butter. Transfer to a platter and top with the clementine sections, shiso, parsley, chives and almonds. Serve right away.

Contributed By Published January 2016





1054867 recipes/charred-brussels-sprouts-brown-butter-and-shiso 2015-12-07T15:22:51+00:00 Andrew Le vegetarian|side-dishes|healthy|asian january-2016 recipes,charred-brussels-sprouts-brown-butter-and-shiso 1054867
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