Charred Brussels with Soy Butter & Fried Garlic

• 份量: Serves 4

配料

PRODUCE

2 pounds Brussels sprouts

4 garlic cloves

DAIRY

5 tablespoons unsalted butter

PANTRY

¼ cup vegetable or canola oil

Kosher salt

2 tablespoons low-sodium soy sauce

2 teaspoons sherry vinegar

¼ teaspoon red pepper flakes

2 tablespoons honey

步骤

Preheat your baking sheet: Place an empty baking sheet in the oven on the bottom rack. Preheat the oven to 450°F.

@ Prep the Brussels and garlic: + Trim the gnarly brown ends from the Brussels, then cut them in half through the root end. If any of them are particularly small, you can leave those whole-the goal here is that they all cook at the same rate. Place them in a large bowl.

* Thinly slice 4 garlic cloves as evenly as possible to ensure that it all crisps at the same rate.

* In a small saucepan, cover the garlic with ¼ cup vegetable oil. Set the saucepan over medium heat and cook, swirling the pan often, until all of the garlic is lightly golden brown, 3 to 5 minutes. Remove from the heat and strain the oil through a fine-mesh strainer right into the bowl of Brussels sprouts. Transfer the garlic chips to a small plate to cool. Reserve the saucepan. + Toss the Brussels sprouts in the bowl to coat them evenly with the garlic oil and season lightly with salt.'

Cook the Brussels: Remove the baking sheet from the oven. Add the Brussels and arrange them cut-sides down in a single layer. Return the baking sheet to the bottom rack of the oven and roast until softened and deeply browned on the cut sides, 20 to 25 minutes. Transfer to a serving plate.

* Meanwhile, cut 5 tablespoons butter into ½-inch cubes. They are cut small so that we can gradually add them to the sauce.

Make the soy butter:

* In the reserved saucepan, bring 2 tablespoons soy sauce and 1 tablespoon water to a simmer over medium-high heat.

* Reduce the heat to medium-low. Begin whisking in the small pieces of butter one at a time, waiting until each has completely melted before adding the next and maintaining a bare simmer the whole time. Once all of the butter has been incorporated, turn off the heat and stir in 2 teaspoons sherry vinegar and ¼ teaspoon red pepper flakes

5 Serve: Spoon the soy butter over the Brussels. Drizzle with 2 tablespoons honey and scatter the garlic chips on top.

备注

1 They're going to get doused in soy butter later on, which is already salty, so don't go too crazy with the salt up front.