I'm not a huge fan of brussel sprouts, but after eating the Crispy Brussels Sprouts (with fuji apples, creme fraiche, pistachio nuts) at Alta, a restaurant in NYC, I was addicted! I prefer to cut the sprouts before cooking because I think this allows them to cook evenly, as opposed to having the outer edges charred and the center raw. The combination of sprouts and fruits works magically, and in this dish, have chosed grapes as the companion! —Rohit Mitter
brussel sprouts, quartered
1 1/2 teaspoons
salt and pepper
nutmeg, freshly grated
red grapes, halved
pistachio nuts, toasted and crushed
In This Recipe
Preheat oven to 420 degrees
Using a vegetable peeler, gently shave pieces of parsnip.
Combine shaved parsnip, olive oil, salt and paprika in oven safe baking dish / bowl and roast for approximately 30 minutes. Cooking times may vary, but parsnips are done when crispy (but not burned).
Heat olive oil in non-stick pan and add shallots and garlic; cook for approximately 2 minutes or until shallots have slightly caramelized.
Add anise seeds and continue cooking on medium heat for another 1 minute. Add about half of the coriander powder. With the addition of the coriander powder, the ingredients in the pan might become quite dry; if this is the case, you can add a little water / stock / oil.
Add brussel sprouts, salt and pepper, and remaining coriander powder to pan and cook for 10 minutes, or until sprouts are slightly charred.
Finish salad by combining grated nutmeg, red grapes, raisens, pistachio nuts and parsnips with cooked brussel sprouts. Enjoy!