Brussels Sprout Recipe
sherry gastrique, sunflower seed, pecorino
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Ingredients
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Brussels Sprouts
Sherry Gastrique
Toppings
Method
Preparation of Brussels Sprouts
- 1
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Toss them with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown and tender.
Preparation of Sherry Gastrique
- 2
Make the Gastrique
In a saucepan, combine sherry vinegar, granulated sugar, and water. Bring to a boil over medium heat. Reduce heat and let it simmer until it thickens to a syrupy consistency, about 15-20 minutes. Remove from heat and let cool slightly.
Assembly
- 3
Combine and Serve
In a large serving bowl, combine the roasted Brussels sprouts with the sunflower seeds and toss gently. Drizzle the sherry gastrique over the top and sprinkle with grated pecorino cheese. Serve warm.
