Roasted Brussels sprouts on the stalk make for a delicious and dramatic splash on the dinner table. Originating in Brussels, Belgium, these tiny cruciferous wild cabbages have gained tremendous popularity in the United States. I have prepared them a dozen different ways and continue playing with new ideas. Though standard restaurant fare is to deep-fry the sprouts and douse them with a spicy sweet sauce, roasting them with aromatic spices such as cumin or coriander and herbs such as mint or oregano is far easier and tastier.
serves 6 to 8
ingredients
1 large stalk of Brussels sprout (weighing 4 to 5 pounds)
1/4 cup olive oil, divided
1 tablespoon freshly ground black pepper
1 tablespoon sea salt
1 tablespoon dried ginger powder
2 oranges
1 teaspoon cumin seeds
2 serrano peppers, minced with seeds intact
1 tablespoon fresh mint, minced
instructions
Preheat the oven to 350°F. Place the entire Brussels stalk on a large greased baking sheet. Rub with 2 to 3 tablespoons of olive oil, ground black pepper, salt and dried ginger. Cover tightly with foil and bake for 25 to 30 minutes. Zest the oranges and squeeze juice. Combine and set aside.
Meanwhile, to prepare the mint masala heat the remaining olive oil and pop the cumin seeds. Within seconds, add the serrano, a pinch of salt, orange zest, and juice. Bring to a boil and simmer for 3 to 4 minutes. Set aside. Add the minced mint to the mixture.
After the initial baking, remove foil from the Brussels stalk and roast in the oven for another 5 to 8 minutes or until golden brown and cooked through. Remove and drizzle with the mint masala. Serve immediately.
notes & variations
To cook evenly, all the Brussels heads should be roughly the same size. If some of the heads are too large, cut into 2 or 4 pieces.
To make ahead, do the initial baking and make the mint masala. Just before serving, finish roasting in the oven and pour the masala over it.
Minced mint can be interchanged with fresh oregano or cilantro.
For a richer finish, substitute ghee or butter for olive oil.
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