Char, just like butter, makes everything taste better, no metter whether it is the char from a fired up grill or oven-roasting. Brussel sprouts are transformed from bitter and boring to flavorful and sexy when probably roasted to a black char. A little drizzle of homemade apple cider sauce, loaded with butter, will make you think you’re eating a fancy side dish at your local restaurant/bistro. This recipe is super easy to make at home and goes well with fish or pork main dishes. It will become a wintertime favorite.
Char your brussel sprouts
This is not a side dish you can whip up under 10 minutes. Total roasting time will take at least 45 minutes. One of my favorite brussel sprout dishes is the one served at Momofuku Ko, by David Chang. Sure, the fish sauce dressing he serves it with is killer. But what truly makes the dish for me, is the unforgettable roasted taste and texture that are imparted on the brussel sprouts. This only happens due to the process of allowing the brussel sprouts to really feel the heat while oven roasting, and for a long time.
During the roasting period, you have to let go of your inhibitions and allow the brussel sprouts to effectively burn. It is only then will the char fully develop and the brussel sprouts will take on restaurant quality potential.
pre-roasted brussel sprouts with garlic cloves
Roasted brussel sprouts with apple cider sauce
Ingredients for brussel sprouts (serves 2-3 people)
- 12-18 brussel sprouts, halved
- 6 cloves of garlic, with the skin on
- Sprig of thyme
- Salt/Pepper
- 1/2 cup of apple cider
- 1/2 cup of apple cider vinegar
- 2 tablespoons brown chicken stock
- 1 shallot, finely minced
- 1 sprig of thyme
- 1 stick of cold unsalted butter, cut into 6 to 8 pieces
Recipe
First prepare the brussel sprouts. Place the halved brussels sprouts, garlic cloves and thyme into a baking dish. Season generously with salt and pepper. Have an oven at 450 degrees ready to go. Notice, we are not drizzling any olive oil or fat onto the brussel sprouts. We want zero liquid in this roasting process. This will help the brussel sprouts reach an even more crispy texture level, and imprint an air-dried like characteristic, rather than making it all oily.
The brussel sprouts will roast for at least 45 minutes. Be mindful to check them once in a while to move them around in the baking dish. We’d like all sides to receive a nice roasting.
roasting brussel sprouts with garlic
When the sprouts look like they may have another 5-10 mins of cooking time left, start your apple cider sauce. Place all the apple cider sauce ingredients into a small sauce pan, except for the butter. Turn the heat up to high and bring it to a boil. Once the mixture is at a boil, reduce it to medium heat and allow the liquid to reduce by at least half. This should take 10 minutes.
reducing apple cider vinegar and juice with shallots
This reduction period will cook off some of the acidity from the vinegar and cider, and also bring forward the natural sweetness and tartness of the apple cider juice and vinegar. Delicious. When fully reduced, turn the heat to low. Little by little, whisk in the cubes of cold butter into the sauce. When it reaches a consistency you prefer, season with salt & pepper.
stirring in butter into apple cider sauce
To serve as a side dish, simply spoon some of the brussel sprouts into a bowl and drizzle a generous amount of the apple cider sauce on top. I like to also eat the roasted garlic, which turns super soft and can be squeezed out of its skin like a toothpaste tube. As mentioned, this is an amazing accompaniment to white fish or pork …. of which the sauce can be used for both the brussel sprouts and protein.
roasted brussel sprouts with apple cider sauce
Roasted brussel sprouts with apple cider sauce
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looks dIsGuStTiNGGG