Bone-in Brussels Sprouts Recipe

The great thing about this dish lies in its simplicity. When in season, brussels sprouts are sometimes bought on their stalks, and they’re surprisingly straightforward to cook dinner that manner. These “bone-in” sprouts, served simply as they’re harvested, make for a putting presentation. Their deep roasted taste pairs completely with a spicy mayo drizzle, whereas a tangy, crunchy apple relish provides simply the best edge.

This on a regular basis vegetable turns into a centerpiece-worthy aspect dish when roasted and served straight from the stalk it grows on. The sprouts’ outer leaves crisp and caramelize within the oven, and their nutty facilities develop into tender. The completed dish is topped with a drizzle of creamy, spicy mayo and a tangy apple relish for zippy distinction to the brussels sprouts and general brightness. Reduce the stalk in half or in thirds to make it simpler to blanch and roast — however past that, no trimming is critical.

Will this work with brussels sprouts which can be already reduce from the stalk?

In case you’re starting with unfastened brussels spouts, skip blanching, and go straight to roasting within the oven, or make them within the air fryer. If you want, halve them first. Make sure to toss them in a bit olive oil to stop them from burning and sticking to the sheet pan. As soon as they’re roasted, serve with the apple relish and mayo.

Make the relish forward, and prep the brussels sprouts to avoid wasting time

You may blanch the brussels sprouts on their stalk as much as two days prematurely. Pop them within the oven to roast and caramelize on Thanksgiving day — they’ll solely want about 20 minutes. The relish — a easy, tangy mixture of apples, bell pepper, and mustard — is an ideal make-ahead part, and it retains superbly for as much as every week.

Notes from the Meals & Wine Take a look at Kitchen

• Discover brussels sprouts on the stalk whereas in season (fall and winter) on the farmers market or at specialty grocery shops and produce markets resembling Sprouts.
• Brussels sprouts stalks are often longer than 12 inches, so you might want to chop the stalk in half or thirds to suit into the pot for blanching. 
• Use your favourite sizzling sauce for this recipe, or deliver a style of Cleveland to you with a favourite of the recipe builders, Black Cap Scorching Sauce.

This recipe was developed by Vinnie Cimino and Adam Bauer; the textual content was written by Cheryl Slocum.