Brassica & Blackcurrant Wood Recipe

Prep vegetables

Preheat oven to 200°C (390°F). Trim and halve Brussels sprouts, thinly slice red cabbage, and remove kale stems then chop. Toss the prepared vegetables in a large bowl with 2 tbs olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper until evenly coated.

Arrange for smoking and roasting

If using a grill or smoker: line a foil tray or smoker box with soaked blackcurrant wood chips (soaked 2–3 minutes, drained) and place under the grill or in the smoker so smoke will reach vegetables. If using an oven: set a metal tray with soaked wood chips on the lowest rack; the chips will create a light smoke when heated. Spread the vegetables in a single layer on a large rimmed baking sheet or cast-iron skillet. Drizzle remaining 1 tbs olive oil over vegetables and nestle pan on the middle rack. Roast for 18–22 minutes, turning once halfway, until edges are caramelized and vegetables are tender with a subtle smoky aroma. During the first 8–10 minutes, allow the wood chips to begin smoking for 5–8 minutes to impart flavor; if smoke is light, repeat a brief burst by moving tray near chips briefly (exercise caution and ventilate).

Finish kale

In the last 4 minutes of roasting, scatter the chopped kale over the pan, toss quickly so it wilts and crisps slightly without burning.

Make glaze

While vegetables roast, combine blackcurrant jam, red wine vinegar, soy sauce, warm water, and lemon juice in a small saucepan. Warm over low heat, stirring until jam melts and mixture is smooth, about 3–4 minutes. Taste and adjust acidity or saltiness as needed. If using butter, swirl it in off the heat for a glossy finish, then stir in the fresh thyme leaves.

Glaze vegetables

When vegetables are just tender and lightly caramelized, transfer the roasting pan to the stove (or remove to a work surface). Brush or spoon the blackcurrant glaze evenly over the vegetables. Return to the oven for 2–3 minutes to set the glaze and develop a sticky sheen. Watch carefully to avoid burning the sugars.

Remove pan from oven. Transfer vegetables to a serving platter or bowl, sprinkle with toasted hazelnuts and a few extra thyme leaves. Offer crème fraîche or thick yogurt on the side for creaminess. Finish with a final light grind of black pepper to taste and serve warm.

If you do not have blackcurrant wood chips, substitute with apple, cherry, or other fruitwood chips for a complementary sweet-fruity smoke. For stovetop smoking, use a deep saucepan with a rack, place soaked chips on the base, heat until smoking, then place a covered bowl of prepared vegetables on the rack to capture smoke for 6–10 minutes before roasting briefly in the oven.