I will admit that I was not a big fan of brussels sprouts as a kid but now that I’ve discovered pan-roasting I’m seriously hooked on them. This easy method is by far my favourite way to cook them. They’re so durable that you can easily caramelize them as they cook through. In this recipe they’re deliciously joined by bright orange and crunchy cashews.
Yield: Serves 4 to 6
2 tablespoons (30 mL) of vegetable oil
2 pounds (900 g) of Brussels sprouts, ends trimmed and cut in half
1 cup (250 mL) of orange juice
1 teaspoon (5 mL) of coriander seeds
1/2 teaspoon (2 mL) of Sriracha
1/2 teaspoon (2 mL) of salt
1 cup (250 mL) of cashews
Heat your favourite large heavy skillet or sauté pan over medium-high heat. Splash in the oil and toss in the sprouts. Sauté, shaking and shivering the works as the sprouts begin to caramelize. Your goal is not to cook them through but to brighten their colour and add lots of flavour with the initial high heat.
Add the orange juice, coriander seeds, Sriracha and salt. Lower the heat to a slow, steady simmer, cover tightly and cook just until the sprouts are tender and delicious, another 5 minutes or so. Remove the lid, briefly turn up the heat and continue cooking just long enough for the juice to reduce to a tasty glaze, another minute or so.
Meanwhile, zest both oranges. Trim away as much of their peel and pith as you can. Slice into rounds then into half-rounds. Just before serving stir the orange pieces, orange zest and cashews into the brussels sprouts.
© Chef Michael Smith – #HalfYourPlate
One of my all time favourite ways to enjoy ripe tomatoes is in a chilly bowl of puréed gazpacho soup. Normally raw ripe tomatoes are the base for the soup but since the local tomato season is so fleeting you can concentrate and brighten their flavours any time of the year by roasting them first!