Brussels Sprouts Recipe
Mint, parsley, fried shallots & tomato confit aioli
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Ingredients
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Brussels sprouts
Herb garnish
Fried shallots
Tomato confit aioli
Method
Tomato confit aioli
- 1
Make aioli
In a small bowl or jar, combine the chopped sun-dried/confit tomatoes, mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Use a fork or small whisk to blend until smooth and homogenous. If the mixture is too thick, thin with 1–2 teaspoons of warm water. Taste and adjust seasoning. Refrigerate while preparing other components to let flavors meld (minimum 15 minutes).
Fried shallots
- 2
Fry shallots
Heat the neutral oil in a small heavy-bottomed saucepan or skillet over medium heat to 325°F (if you don't have a thermometer, heat until oil shimmers but isn't smoking). Add the thinly sliced shallots in an even layer and fry, stirring frequently, until golden brown and crisp, about 6–8 minutes. Reduce heat as needed to prevent burning. Using a slotted spoon, transfer the fried shallots to a paper towel–lined plate and immediately sprinkle with the fine salt. Let cool; they will crisp further. Reserve oil for another use or discard once cooled.
Brussels sprouts
- 3
Prepare sprouts
Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. If large, halve or quarter so pieces are roughly uniform (about 1–1.5-inch pieces). Pat dry.
- 4
Roast or pan-sear
Option A - Roast: Preheat oven to 425°F (220°C). Toss the prepared sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, shaking or flipping halfway through, until caramelized and tender. Option B - Pan-sear: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add sprouts cut-side down in a single layer. Cook without moving for 4–6 minutes to develop a brown crust, then reduce heat to medium, add remaining oil, cover loosely and cook another 6–8 minutes, stirring once, until tender and browned. Season with salt and pepper to taste.
- 5
Finish
Transfer sprouts to a serving bowl while hot. Spoon 2–3 tablespoons of the tomato confit aioli over the warm sprouts and toss gently to coat. Add the fried shallots, reserving a small handful for finishing. Sprinkle chopped mint and parsley and the lemon zest over the sprouts. Adjust seasoning with a pinch of salt or more lemon if desired. Garnish with the remaining fried shallot crisps just before serving to preserve texture.