Although I am a fan of cabbage, I’ll be the first to admit that brussels just did not cut it for me. They’re essentially mini cabbages but with a more nutty flavour and aroma. Today I’m bringing to you Caramelized Brussels Sprouts with an Orange Vinaigrette.
My first attempt at brussels was a saute. They were pretty flavourful I won’t lie and gave me the courage to try them again. What I especially loved was the GBD (Golden Brown Deliciousness). It rendered a sweet and caramelized flavour that wasn’t at all a bad touch. That’s where my inspiration came from for this recipe. With spring around the corner, why not add some sunshine to the mix with an orange vinaigrette.
When prepping, remove at least the first three (3) layers of leaves from the brussels as they may be bruised and unattractive. Wash thoroughly and pat dry. Cut off the bottoms and slice brussels in half length-wise. Add it to a pan with some sugar, butter and spices. Let this cook until fork tender and caramelization occurs.
So the rule of thumb for vinaigrettes is that the oil to acid ratio should be 3:1 – the amount of oil used should be three times your acid of choice. In this case I used fresh orange juice as my acid and vegetable oil. Since it was freshly squeezed orange juice, the orangey flavour did not shine through with just 1 Tbs, so it was bumped up to two and that did the trick. Start by combining your acid and seasonings, then proceed to slowly whisk in the oil. Be sure to keep whisking vigorously as you add the oil so that an emulsification process can occur i.e. the oil and liquid start to thicken and combine.
Try topping with some crispy bacon for another level of flavour. Enjoy the recipe below!
Caramelized Brussels with Orange Vinaigrette
Caramelized goodness with a hint of spring
For Brussels Sprouts:
- 2 Cups Brussels Sprouts
- 1.5 Tbs Sugar
- 1 Tbs Butter
- 1/4 Tsp Ground ginger
- 1/4 Tsp Dried garlic
- 3 Tbs Vegetable Oil
- 2 Tbs Orange Juice
- 1 Tsp Orange Zest
- Salt & Pepper
- Peel away the bruised leaves, wash and pat dry. Slice in half length-wise.
- Heat and melt butter in a saute pan. Add sugar, ginger and garlic and cook on medium heat until sugar melts.
- Add brussels in a single layer cut side down. Let caramelize for 3-4 minutes over medium heat. Flip and continue to caramelize for an additional 3 minutes. While this happens, prepare vinaigrette.
- Combine orange juice, salt and pepper in a small bowl. Slowly whisk in oil until the mixture thickens. (*see notes)
- Remove and plate brussels; spoon some vinaigrette over top and garnish with orange zest
Be you ALWAYS…in ALL ways…