Chef Justin Beckett of Beckett’s Table in Phoenix, Arizona shares his favorite brussels sprouts recipe. This will make anyone want to eat their vegetables. If you love this dish, check out Chef Beckett’s shortcut to roasting his Thanksgiving turkey on page 45 of the November issue.
- 2 lbs. brussels sprouts
- 3 oz. cooked pancetta or cooked bacon
- 15 leaves Italian parsley
- 2 tablespoons olive oil
Ingredients for dressing:
- 1 teaspoon lemon juice
- 1 teaspoon mustard
- ½ shallot
- ¼ cup honey
- ½ cup salad oil
- sea salt
- Place a large pot of water on the stove and bring to a boil (make sure that the pot filled with water will have enough room for the Brussels sprouts to float around freely).
- Add in more sea salt than you think you need, this will help to flavor the Brussels sprouts as well as help to retain the bright green color.
- Trim the bottom of the Brussels sprouts to remove the hard stem.
- Cut the Brussels sprouts in half from top to bottom.
- Place the Brussels sprouts in the boiling water and blanch for approximately 4-5 minutes (or until the core of the Brussels sprouts is just starting to feel tender).
- Scoop out the Brussels sprouts with a mesh strainer and place into a large container filled with ice.
- Once the Brussels sprouts are completely cooled you can strain them out and place them on a baking sheet, toss with oil
- Place Brussels sprouts in a hot wood burning oven or grill, or a conventional oven set to 500 degrees, until the outer leaves are charred.
- Remove Brussels sprouts from the oven and scoop into a serving vessel. Top with the dressing, pancetta, and parsley.
Directions for dressing
- Combine all the ingredients into a bowl except the oil.
- Mix with a whisk or a stick blender .
- Slowly add the oil while the blender is going.
- Season with salt to your taste.
Recipe by Chef Justin Beckett
Photo by Sara Nevels