Sunday, November 13, 2011

Roasted Brussels Sprouts with Tahini and Fig Balsamic Vinegar Reduction
1/2 Pound of Brussels SproutsExtra Virgin Olive OilSaltFig Balsamic Vinegar Tahini SaucePreheat the oven to 350 degrees. Chop ends off of Brussels Sprouts and slice in half lengthwise. Save any leaves that fall off in the process. In a bowl, toss Brussels Sprouts with a few tablespoons of olive oil until generously coated. Sprinkle with a few pinches of salt and toss again to coat evenly. Transfer to baking pan and spread evenly. Roast in the oven until sprouts are tender and start to brown. You may want to toss them in the pan to make sure they cook evenly. While the Brussels Sprouts are roasting, pour fig balsamic vinegar into a saute pan. It will reduce by about half while you reduce it. Whisk throughout the process over medium/high heat – be careful not to burn it! Once the balsamic has a syrup quality, remove from heat. Place Brussels Sprouts in a serving bowl and drizzle with balsamic reduction and tahini sauce. Serve immediately.
This recipe is inspired by the best Brussels Sprouts I’ve ever had – from Tanoreen. Their version is fried Brussels Sprouts with a tahini and pomegranate molasses sauce. I thought the fig reduction would have a similar sweetness and tang to the pomegranate. If you can’t find fig balsamic – just use plain!
Pictures from New Orleans are below. Many thanks to Chris & Sabrina and Ashley & Sam for being wonderful hosts and taking me to the best places to eat (high priority!)

Where shall I go next?

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