Brussels sprouts have a bad reputation not entirely undeserved. Overcook them even slightly, and you’ve got a bitter, slightly sulfurous knob most find difficult on the palate.
For that reason, the mean green mini-cabbage inspires fear, but, as of late, chefs across the country have embraced the embattled sprout, which has a tendency to caramelize deliciously when roasted.
You’ll find the much-maligned Brussels sprout starring in dishes at noteworthy restaurants across the country, including Cotton Row Restaurant (Huntsville, Ala.), Dovetail and Locanda Verde (both in New York, N.Y.).
Roasting and grilling aren’t the only ways chefs bring this ingredient to life. At the retro-cool Circa 59, located on the premises of The Riviera Resort in Palm Springs, Calif., Chef Bradley Manchester has a refreshingly raw version that’s just the thing for spring.
“Many chefs don’t utilize Brussels sprouts in their raw form, but that’s when I find that their true essence is present,” said Manchester, who provided WineMag.com with a refreshing, delicately flavored recipe that readers can create at home—no cooking required.~Alexis Korman
Published: April 29, 2010
Ingredients
Directions
In a mixing bowl, combine all ingredients and season with salt and pepper to taste. Drizzle brown butter vinaigrette over the mixture, serve immediately.
For the vinaigrette:
Brown butter over medium heat until browned and a nutty aroma is present. Remove from heat and strain into a mixing bowl; let cool slightly. Add the olive oil and mix well. Add the vinegar and honey; mix well. Season with salt and pepper to taste.
