Thursday, May 2, 2013

Caramelized Brussels Sprouts With Hazelnuts, Emmental Cheese And Sage

MB Post butter brussels sprouts with hazelnuts, emmental cheese and sage recipe

Brussels sprouts that have been caramelized in clarified butter, roasted, and then tossed with Emmental cheese, toasted hazelnuts and sage sounds to me like the perfect comfort dish to enjoy on a chilly evening. But this is a signature dish at one of the city's best restaurants and it is still on the menu and I had to give it a try last week. Much to my surprise, I realized that this is an ideal side dish for a balmy spring night. This dish melts in your mouth and will likely to turn any Brussels sprouts foe into a fan. The recipe should serve 4 but I have to admit, when I made it last night we both dove in for seconds and nearly polished off the plate. Uncle.

Caramelized Brussels Sprouts With Hazelnuts, Emmental Cheese And Sage

1 lb Brussels sprouts {small and very green are the best}
5 T butter
salt and white pepper, to taste
1/6 c hazelnuts, toasted and cut in half
16 sage leaves, chopped
3/4 c freshly grated Emmental cheese
1 T + 1 t balsamic vinegar

Preheat oven to 300 degrees and place a baking pan inside.

Slice off the ends of the Brussels sprouts and cut each in half length-wise. 

To clarify the butter, heat the butter in a saucepan over low heat. Skim off and discard all of the white solids that rise to the top. Set aside.

Heat half the clarified butter in a large skillet over medium heat. Add half the Brussel sprouts in a single layer, cut side down.  Saute until the cut side is a nice dark brown color. Using tongs, transfer Brussels sprouts to the baking pan and place in the oven.  Add remaining clarified butter to the skillet and repeat the saute process with the remaining Brussels sprouts. Add the remaining Brussels sprouts to the pan, season with salt and pepper and return to the oven. Leave in the oven until the Brussels sprouts are cooked through. Remove from the oven and toss in hazelnuts, sage and cheese. Transfer to a serving plate and drizzle with the balsamic vinegar. Serve immediately.

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Source:  Adapted from David Le Fevre, MB Post and Los Angeles Magazine.

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