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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.   

Andrew Le
January 2016

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Recipe Summary

active:
50 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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