Chef Bryan Voltaggio's Thanksgiving brussels sprouts

WASHINGTON (WUSA9) - Chef Bryan Voltaggio is a family man and father of three, he was born and bred in Frederick, Maryland and still lives there today. His Thanksgiving cast-iron pan-fried brussels sprouts with pickled raisins and sunflower seeds (available in his cookbook HOME) is the perfect side dish for your holiday meal. And hey, if you're not in the mood to cook, head to one of this six restaurants in the DMV! 

Ingredients:

GOLDEN RAISIN PICKLE:

⅓ cup / 55 grams  golden raisins

¼ cup / 56 grams  water

2 teaspoons / 10 grams  rice wine vinegar

2 teaspoons / 12 grams  honey

¼ teaspoon / 1.5 grams  fine sea salt

 

PIMENTÓN  OIL:

6 tablespoons / 84 grams  canola  oil

½ teaspoon / 2 grams  pimentón

(Spanish smoked paprika)

 

TOASTED SUNFLOWER SEEDS:

1 teaspoon / 5 grams  Pimentón Oil

¼ cup / 25 grams  unsalted raw sunflower seeds

Tiny pinch  of fine sea salt

 

CRISPY BRUSSELS SPROUTS:

4 cups / 900 grams  Brussels sprouts

5 tablespoons / 70 grams  Pimentón Oil

½ teaspoon / 3 grams  fine sea salt

 

Directions: 

Make the Golden Raisin Pickle:

Put all of the ingredients in a microwave- safe bowl and stir to blend.  Microwave on high for 2 minutes. Stir and let cool  to infuse. Golden  Raisin Pickle may be stored in a covered container in the refrigerator for up to 2 weeks.

Make the Pimentón Oil:

Put the canola  oil and pimentón in a small pot set over medium heat. Stir well and let it cook  for 2 to 3 minutes, until the oil warms and the spice becomes fragrant. Strain the mixture through a fine-mesh sieve lined  with paper towels. Once all the oil has dripped into your container, squeeze  the towels to yield any remainder. Cool and store in an airtight container.

Toast the Sunflower Seeds:

Put the Pimentón Oil in a small sauté pan set over medium heat. Once it warms enough to move  rapidly across the pan, add the sunflower seeds and the salt. Cook, stirring, for 3 to 5 minutes, until the seeds are slightly browned and fragrant. Transfer to a plate lined with paper towels to cool.

Make the Crispy Brussels Sprouts:

Fill a large bowl with cold  water and use it to thoroughly clean your  Brussels sprouts in the sink. Drain and cut the hard stem off each sprout and slice in half lengthwise. Pat them dry with clean kitchen towels.

Take a sheet of aluminum foil and fold over the edges to make a lid for a large (14-inch) cast-iron skillet. Set the skillet over your  largest burner and turn the heat up to medium. Add  the Pimentón Oil, tilt the skillet to coat the bottom, and put your  Brussels sprouts, cut side down, in the pan.

Season with the salt and cover with the foil lid. Cook for 15 to 17 minutes, until the Brussels sprouts are tender on the inside and crisp  on the outside. You may have to do this in batches or in 2 pans. Do not overcrowd the pan or the Brussels sprouts will not get crispy. Add the Toasted Sunflower Seeds and Golden Raisin Pickle and mix well. Transfer to a bowl and serve immediately.

© 2017 WUSA-TV


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