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Brussels Sprouts With Oven Roasted Meyer Lemons - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Brussels Sprouts With Oven Roasted Meyer Lemons

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  • Brussels Sprouts With Oven Roasted Meyer Lemons

    Originally posted in the Forno Bravo Community Cookbook: http://www.fornobravo.com/cookbook/2...-meyer-lemons/

    Brussels sprouts and citrus are a great combination, and Meyer lemons are one of the true treasures of the heirloom citrus season. These extremely fragrant, sweet-sour little devils are a marvel of the citrus family, best enjoyed whole: zest, pith, flesh, juice and all. This extremely simple dish is not really even a recipe, just a perfect, delicious pairing that everyone should enjoy while Meyers are around.

    2 Meyer lemons
    1 tsp plus 1 T vegetable oil
    1 lb Brussels sprouts, trimmed and halved
    salt and black pepper, to taste

    Cut the lemons in quarters lengthwise. Remove any seeds. Cut each wedge into quarter-inch thick chunks. Heat a large skillet in a hot wood oven. Add 1 tsp vegetable oil. When just beginning to smoke, add the Meyer lemon chunks. Season with salt and pepper and cook, stirring often, until the lemons have softened slightly and taken on some char, 1-2 minutes. Remove from the pan and set aside.

    Wipe out your skillet and reheat. Add the remaining vegetable oil and the Brussels sprouts. Season with salt and pepper and roast, stirring occasionally, until the sprouts have caramelized and become tender, about 10 minutes. If the sprouts are getting too dark without softening, add 1/4 cup of water to the pan and allow it to cook off. Once the sprouts are cooked, stir in the roasted lemons and cook for 1 minute more.

    Remove from the oven and serve as a side dish for a roast chicken, or underneath a nicely seared fillet of fish.

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