It is best to use small, tight brussels sprouts for this recipe. If you can only find large ones, give them a quick blanch before proceeding with the recipe.
Servings: 6
Ingredients
1 1/2poundsbrussels sprouts
2tablespoonsolive oil
1tablespoonunsalted butteror use all olive oil
Kosher salt and freshly ground black pepper
1/2teaspooncrushed red pepper flakesoptional
For the Gremolata:
2Tablespoonsvegetable oilI like avocado oil or grapeseed
1medium shallotthinly sliced into rings
Kosher salt
1cupunsweetened coconut chips
1/4cupminced fresh chives
1/2cupfresh cilantrofinely chopped
1tablespoonfinely grated lemon zest
1teaspooncrushed red pepper flakes
Kosher salt
Instructions
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.
Notes
Coconut gremolata adapted from Alison Roman's cookbook Dining In