Banner Image
Wood Fired Recipes Community Cookbook

Wood-Roasted Caramelized Brussels’ Sprouts

Nov 04, 2016Posted by Brigit BinnsPrint

wood-roasted-caramelized-brussels-sprouts

Crisp-golden, salt-flecked, and toothsome, these alluring little green gems are the perfect accompaniment to a Thanksgiving or Christmas menu, and they’re user-friendly, too: You can cover and refrigerate the blanched sprouts on a paper towel-lined platter for several hours before finishing them in the hot oven. The halved sprouts must be cooked in one layer, so choose your largest, heaviest skillet.

Wood-Roasted Caramelized Brussels’ Sprouts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serves 4; may be doubled either by cooking in two batches, or in Lodge’s 17-inch, two-handled skillet (my favorite piece of equipment for non-pizza wood-oven cooking)
Wood-Roasted Caramelized Brussels’ Sprouts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serves 4; may be doubled either by cooking in two batches, or in Lodge’s 17-inch, two-handled skillet (my favorite piece of equipment for non-pizza wood-oven cooking)
Ingredients
Servings:
Units:
Instructions
  1. The Fire: Medium-hot roasting oven environment, 450° to 550°. Equipment: Large cast-iron skillet, ideally Lodge’s 17-incher, or paella pan; long leather oven gloves will be helpful
  2. Place a steamer over a pot of simmering water. Carefully trim the bases of the sprouts, if necessary; be careful to leave the root mostly intact or they will fall apart. Steam the sprouts for 5 to 6 minutes, depending on their size; let cool and cut in half through the stem ends.
  3. Add the oil and butter to the cast-iron skillet and place in the oven opposite the fire. When the butter foam has subsided, pull the skillet forward and season the oil with a little salt; then use long tongs to place the sprouts cut sides down in the skillet. Roast opposite the fire, occasionally adjusting the skillet’s distance from the fire, and rotating it to promote an almost constant, gentle sizzling. Once they are sizzling correctly, you can leave the oven—but only briefly. As you pass by the pan, check the cut sides and move them around in the pan to brown evenly in spite of possible hot-spots. (Long leather oven gloves are helpful here.)
  4. When the cut sides are a lovely deep golden brown, use your long tongs to turn the sprouts over and sizzle for approximately half the time on their rounded sides. This process will take between 15 and 25 minutes. Squeeze some lemon juice over the sprouts and season with pepper.
[shareaholic app="share_buttons" id="18135737"]

Recipe Search



Subscribe

Have any questions?