BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. "I started playing around with peanut butter - it's rich and salty like bacon - and it just clicked," Mr. Little said.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
- Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
- Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
- When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
- Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
- Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
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Baloch Saab
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can just throw everything in a bowl and bake it.
Yessenia Patricio
[email protected]I'm not sure what I did wrong, but my Brussels sprouts turned out really mushy. Maybe I cooked them for too long?
Kanda
[email protected]I've made this recipe several times now, and it's always a success. The Brussels sprouts are always cooked perfectly, and the peanut vinaigrette is always delicious.
Lamia Ajj
[email protected]This dish is so easy to make, and it's always a hit with my family and friends. I love that I can throw it together in just a few minutes.
Dragan Hrnjak
[email protected]I'm not a huge fan of Brussels sprouts, but I really enjoyed this recipe. The peanut vinaigrette was delicious, and it helped to balance out the bitterness of the sprouts.
Baed Dfagg
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I always have a few extra sprouts after Thanksgiving, and this is a great way to use them up.
Nishan animates
[email protected]Yum! I love the combination of flavors in this dish. The peanut vinaigrette is the perfect complement to the slightly bitter sprouts.
Don Henri
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe definitely fits the bill. The peanut vinaigrette is a great way to add some extra flavor and interest to the dish. I'll definitely be making this again soon!
Shany Shaly
[email protected]This dish was a bit too sweet for my taste. I think I'll try using a different type of vinegar next time.
Makayla Marshall
[email protected]I'm not sure what went wrong, but my Brussels sprouts turned out really bitter. Maybe I overcooked them? I'll have to try this recipe again soon and see if I can get it right.
Shella Lysius
[email protected]I love the idea of using peanut vinaigrette on Brussels sprouts. It's a great way to add some extra flavor and texture to the dish.
XxrampagexX 321
[email protected]This recipe is a keeper! The peanut vinaigrette is so flavorful and versatile. I've used it on roasted Brussels sprouts, grilled chicken, and even as a salad dressing. It's always a hit!
Dula Biswas
[email protected]Not bad, but not great. The peanut vinaigrette was a bit too oily for my taste.
Cynthia Phiri
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved the unique flavor of the peanut vinaigrette. I'll definitely be making this again soon.
Ashfaq Afridy
[email protected]Fail. The sprouts were mushy and the vinaigrette was bland.
Sonya Mapapalangi
[email protected]This is my new favorite way to cook Brussels sprouts! The peanut vinaigrette is a genius idea, and it really elevates the dish. I also love that this recipe is so easy to make.
Yasso 2535 Ahmed
[email protected]I'm not a huge fan of Brussels sprouts, but I really enjoyed this recipe. The peanut vinaigrette was delicious, and it helped to balance out the bitterness of the sprouts. I'll definitely be making this again!
Bhubon Bruh
[email protected]Meh. I wasn't impressed with this dish. The peanut vinaigrette was too sweet for my taste, and the Brussels sprouts were overcooked.
Tamika Cushnie
[email protected]These Brussels sprouts are a game-changer! The peanut vinaigrette is so flavorful and perfectly complements the slightly bitter sprouts. I've made this dish several times now, and it's always a hit at dinner parties.