Roasted Brussels Sprouts with Avocado and Lime
By Dan Kluger
Roasted Brussels Sprouts with Avocado and Lime
By Dan Kluger
Yield/Serves:
Makes 4 to 6 servings
- Brussels Sprouts:
- Kosher salt
- 2 pounds medium brussels sprouts, cut in half through the root end
- 1⁄4 cup olive oil
- Pinch of freshly ground black pepper
- Dressing:
- 1⁄4 cup fresh lime juice
- 1⁄4 cup olive oil<
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 2 teaspoons honey
- 1 1⁄2 teaspoons Tabasco sauce
- A large pinch of kosher salt
- 1 tablespoon olive oil
- 1⁄2 cup roughly chopped fresh basil
- 1⁄4 cup roughly chopped fresh mint
- 2 tablespoons toasted sunflower seeds
- 1⁄2 red finger chile, thinly sliced
- 1⁄2 large avocado, sliced
- Zest of 1 lime
- Flaky sea salt and freshly
- Ground black pepper
Prepare the brussels sprouts: Fill a bowl with ice and water to create an ice-water bath.
Bring a large cast-iron cocotte of water to a boil and salt it. Add the brussels sprouts and cook for about 2 minutes, until tender but not fully cooked.
Drain, then shock them in the ice water. Drain again and dry on paper towels.
Preheat the oven to 400°F. Heat the oil in a large cast-iron fry pan over medium-high heat. Add brussels sprouts and 1 tablespoon salt and stir to coat the brussels sprouts in the oil. Place in the oven and roast for 5 to 8 minutes, stirring occasionally, until browned and evenly roasted.
Remove from the oven and transfer the brussels sprouts to a paper towel-lined plate.
Make the dressing: In a medium bowl, whisk the lime juice, oil, mustards, honey, Tabasco sauce, and salt. Set aside.
Add the oil to the pan that the brussels sprouts were roasted in and heat over medium-high heat. Add the basil, mint, sunflower seeds, and chile and quickly fry for about 30 seconds.
Place the brussels sprouts on a serving platter and top with the avocado.
Drizzle about 3 tablespoons of the dressing over the top, garnish with the herb and seed mixture, and finish with the lime zest and a pinch of flaky sea salt and black pepper.
Bring a large cast-iron cocotte of water to a boil and salt it. Add the brussels sprouts and cook for about 2 minutes, until tender but not fully cooked.
Drain, then shock them in the ice water. Drain again and dry on paper towels.
Preheat the oven to 400°F. Heat the oil in a large cast-iron fry pan over medium-high heat. Add brussels sprouts and 1 tablespoon salt and stir to coat the brussels sprouts in the oil. Place in the oven and roast for 5 to 8 minutes, stirring occasionally, until browned and evenly roasted.
Remove from the oven and transfer the brussels sprouts to a paper towel-lined plate.
Make the dressing: In a medium bowl, whisk the lime juice, oil, mustards, honey, Tabasco sauce, and salt. Set aside.
Add the oil to the pan that the brussels sprouts were roasted in and heat over medium-high heat. Add the basil, mint, sunflower seeds, and chile and quickly fry for about 30 seconds.
Place the brussels sprouts on a serving platter and top with the avocado.
Drizzle about 3 tablespoons of the dressing over the top, garnish with the herb and seed mixture, and finish with the lime zest and a pinch of flaky sea salt and black pepper.