The intention was to give you the simplest method for crispy and delicious pan-seared brussels sprouts; place your washed, trimmed, and halved little cabbages, cut side down, on a very hot skillet with a few tablespoons of olive oil and butter. Wait for the char, turn once and cook until they are beautifully caramelized. Add a sprinkle of salt, pepper and red chili flakes and that’s it. Faster than roasting, pan-searing them brings out a toasty, nutty flavour that is delicious and super addictive.
However, I then made Alsion Roman’s coconut gremolata from her new cookbook Dining In, and I started topping everything with it. It is glorious, and it is particularly delicious on these brussels sprouts. Her recipe does not include the fried shallots, so leave them out if you wish but they do add incredible flavour. With or without the gremolata, I think you will totally love these crispy sprouts. Enjoy!
CRISPY BRUSSELS SPROUTS WITH COCONUT GREMOLATA
- 1 1/2 pounds brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter or use all olive oil
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes optional
- For the Gremolata:
- 2 Tablespoons vegetable oil I like avocado oil or grapeseed
- 1 medium shallot thinly sliced into rings
- Kosher salt
- 1 cup unsweetened coconut chips
- 1/4 cup minced fresh chives
- 1/2 cup fresh cilantro finely chopped
- 1 tablespoon finely grated lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt
- Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
- Heat the oil and butter in a large, heavy skillet, preferably cast iron, over medium-high heat.
- When the skillet is very hot, place the brussels sprouts (and any loose leaves), cut side down in one layer. Season with salt and pepper. Turn the heat down to medium, and sear on one side until nicely browned, about 5-7 minutes. Using tongs, turn the brussels sprouts over and cook on the other side until nicely crisped and tender, about five more minutes. Add the crushed pepper flakes, if using.
- Remove from the heat, and taste for seasoning. Serve as is or top with gremolata.
Make the Gremolata:
- Heat oil and shallots in a small saucepan over medium-high. Stir occasionally until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with a pinch of kosher salt. Let cool.
- Meanwhile, toast coconut in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add chives, cilantro, lemon zest, red pepper flakes and fried shallots. Season gremolata with kosher salt and pepper.
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