Bravas Brussels Brouchette Recipe

Inspired by Bar Sofia

Time45m

Serves4

Skewered fried brussels with bravas and crema, topped with raw leaves.

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Ingredients

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Brussels Sprouts

1 1/8 lb (500 g) Brussels sprouts

4 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Bravas Sauce

7/8 cup (200 ml) Tomato sauce

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Red chili flakes

2 tbs olive oil

1/2 tsp Celtic sea salt

Crema

7/8 cup (200 ml) Sour cream

1 tbs ReaLemon lemon juice

1 clove Garlic, minced

1/2 tsp Celtic sea salt

Garnish

0 to taste Fresh parsley leaves

1 3/4 oz (50 g) Fresh raw leaves (e.g., arugula or baby spinach)

Method

Prepare Brussels Sprouts

Preheat and Prepare

Preheat the oven to 200°C (400°F). Clean and trim the Brussels sprouts, cutting them in half if large.

Season and Skewer

In a bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Thread them onto skewers.

Make Bravas Sauce

Combine Ingredients

In a small saucepan, combine the tomato sauce, smoked paprika, garlic powder, red chili flakes, olive oil, and salt. Cook over medium heat for 5-7 minutes until slightly thickened.

Prepare Crema

Mix Ingredients

In a bowl, combine sour cream, lemon juice, minced garlic, and salt. Mix well and set aside.

Cook and Serve

Roast Brussels

Place the skewered Brussels sprouts on a baking sheet and roast in the oven for about 20 minutes, or until golden and crispy.

Assemble

Remove the Brussels from the oven and drizzle with bravas sauce, followed by a generous dollop of crema. Top with fresh raw leaves and sprinkle with parsley.