Brussels Sprouts with Cashews and Korean Vinaigrette

Difficulty:
1/5

Servings: 6

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Vegetarian Dinner

BRUSSELS SPROUTS WITH CASHEWS AND KOREAN VINAIGRETTE

Ingredients:

Brussels sprouts

  • 1 ½ pounds (680 g) Brussels sprouts
  • 1 tablespoon (15 ml) veg oil
  • 1 tablespoon (15 ml) sesame oil
  • Salt
  • Black sesame seeds, for garnish

Brown Butter Cashews:

  • ¼ cup (60 ml) butter
  • ¼ cup (60 ml) whole cashews

Korean Vinaigrette:

  • 1-inch (2.5 cm) piece ginger
  • 4 scallions
  • Asian pear
  • 1 tablespoon (15 ml) light miso
  • 1 tablespoon (15 ml) gochujang (Korean fermented chili paste)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) apple cider vinegar
  • ¾ cup (180 ml) vegetable oil
  • 2 teaspoons (10 ml) gochujaru (Korean chili flakes)

Special Equipment:

  • Food processor

 

Method:

For the Brussels sprouts:

Bring a large pot of salted water to a boil for blanching the Brussels Sprouts.

Trim and slice Brussels sprouts in half, through the base.

Prepare a bowl of ice water.

Blanch the Brussels sprouts by plunging them into the boiling water for 2 minutes, until the colour brightens, about ¾ cooked.

Use a wire mesh strainer to immediately transfer the blanched sprouts into the waiting bowl of ice water to stop the cooking.

Drain the blanched Brussels sprouts, pat dry.

Preheat oven to 500 F (260 C).

Toss the blanched Brussels sprouts with vegetable oil, sesame oil, and season with salt.

Spread onto a baking tray, making sure the cut side is down, and roast in the oven. Set a timer for 5-10 minutes (depending on your oven), until well charred.

For the Brown Butter Cashews:

Melt butter over medium heat for about 5 minutes, until slightly browned.

Check the butter, when it is amber in colour and starting to smell nutty, add whole cashews, reduce the heat and sizzle gently for 2 minutes, gently stirring.

When the cashews are ready, remove from the heat and use a slotted spoon to transfer the cashews to a paper towel-lined plate.

Reserve the cashews at room temperature until needed. Reserve butter for another use or discard.

Coarsely chop the reserved cashews, set aside for plating.

For the Korean Vinaigrette:

Peel a piece of ginger and slice into short, thin matchsticks.

Trim the green ends from scallions, slice very thin. Reserve whites for another use.

Peel and rough chop an Asian pear and add to the bowl of a food processor, add light miso, gochujang (Korean fermented chili paste), soy sauce, apple cider vinegar, and blend all until smooth.

While the blender is running, pour in vegetable oil in a slow steady stream to form a smooth dressing.

Transfer to a bowl, stir in the ginger, scallions, and gochujaru (Korean chili flakes).

Mix to combine, reserve until needed.

To Serve:

Arrange six small plates.

When ready, remove the Brussels sprouts from the oven.

Transfer to a bowl and toss with the desired amount of the Korean Vinaigrette.

Neatly arrange a few of the dressed Brussels sprouts on each of the plates.

Garnish with black sesame seeds and the chopped Brown Butter Cashews.

Wipe the rims.

Serve immediately.