This recipe appears in:Bar Tartine Chef Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime
We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. The sprouts are sweet-tart and spicy, with a curious undercurrent of rye-bread that'll keep any sprout lover coming back for more.
Why I picked this recipe: A big Bar Tartine fan myself, I couldn't resist the opportunity to Balla-ify my favorite wintertime vegetable.
What worked: Caraway plus cilantro, honey, and lime? Wouldn't have thought of it myself, but I'll certainly pair these flavors again.
What didn't: I thought the two massive serranos I included overpowered the other flavors a bit. Next time, I'll cut back to one.
Suggested tweaks: This pungent dressing would work on any number of cruciferous vegetables, from cauliflower to cabbage. Feel free to experiment with abandon.
Reprinted with permission from Food & Wine: America's Greatest New Cooks Edited by Dana Cowin, copyright 2013. Published by American Express Publishing. All rights reserved. Available wherever books are sold.
- 2 pounds brussels sprouts, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1/4 teaspoon caraway seeds
- One 1/4-inch piece of star anise
- 1/4 cup shredded carrot
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 small garlic clove, minced
- 1/4 cup thinly sliced scallions
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 2 serrano chiles, seeded and thinly sliced
Preheat the oven to 425°. In a large bowl, toss the Brussels sprouts with the olive oil and season with salt. Spread on a large rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until the Brussels sprouts are tender and crisp on the edges.
Meanwhile, in a small skillet, toast the caraway seeds and star anise until fragrant, about 1 minute. Transfer to a spice grinder and let cool completely, then grind to a fine powder.
In a small bowl, whisk the carrot with the lime juice, honey, garlic and the spice powder. In the large bowl, toss the hot Brussels sprouts with the dressing, scallions, mint, cilantro and chiles and season with salt. Serve right away.