The hot oven replaces a wood-fired one in this adaptation of Michael Chiarello’s recipe. The caramelization from the char makes these sprouts super sweet.
- 1 teaspoon anise seeds
- 2 pound brussels sprouts
- 1 teaspoon sea salt
- ½ teaspoon coarse ground pepper
- ¼ cup extra-virgin olive oil
Pre-heat oven to 500 degrees F.
In a small skillet set over medium-low heat, toast the anise seeds, shaking the pan, about 3 minutes. Pour the seeds into a mortar and pestle and grind them to a course powder. The consistency of sand.
Slice the sprouts in half lengthwise, removing any tough or loose outer leaves. Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch the sprouts in the boiling water one to two minutes (depending on size) until they turn bright green. Drain them and immediately plunge them into the ice bath to stop the cooking. Drain again and dry them on paper towels. Refrigerate until ready to eat.
Then, in a large bowl, toss the Brussels sprouts with the salt, pepper, crushed anise seeds, and olive oil. Transfer them to a baking sheet or large ovenproof skillet. Place in the hot oven, shaking the pan occasionally, until the sprouts are tender and charred, about 12 minutes. Serve immediately.