Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears

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Recipe for Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears from Everything I Want to Eat: Sqirl and the New California Cooking cookbook.

Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears

Print This Recipe Total time Yield 6Source Jessica KoslowPublished

“Warren pears are super sweet and have a velvety, grit-free texture like butter that gives this dressing great body. If you can’t find any, use red d’Anjou.” Jessica Koslow

Recipe for Shaved and Pan-Roasted Brussels Sprouts with Roasted Pears from Everything I Want to Eat: Sqirl and the New California Cooking cookbook

Ingredients

  • 2-3 Warren pears (1 pound 5 oz. or 600 g. total)
  • 6 tablespoon unsalted butter (85 g.)
  • 2 tablespoon champagne vinegar or white wine vinegar
  • 1 teaspoon honey
  • fine sea salt
  • ½ cup extra-virgin olive oil
  • 2 ½ pound Brussels sprouts, trimmed (just over 1.1 kg.)
  • 1 tablespoon sherry vinegar
  • 3/4 cup pomegranate arils (130 g.)
  • ⅓ cup toasted chopped hazelnuts (45 g.)
  • ¼ cup lightly packed fresh flat-leaf parsley leaves, chopped, plus more for garnish (13 g.)
  • ½ lemon

Directions

Cut the pears lengthwise into quar­ters, scoop out the cores, and trim off the stems.

Melt 2 tablespoons of the butter in a wide pan over medium-high heat. Add 1 pear (4 quarters), cut sides down, to the pan and cook until lightly caramelized, about 2 min­utes. Rotate and caramelize the other cut sides for another 1 to 2 minutes, until tender but not mushy.

Transfer to the bowl of a food pro­cessor fitted with a metal blade. Add the champagne vinegar, honey, and ½ teaspoon salt. Blend until com­pletely pureed. Then, with the motor running, slowly drizzle in the oil and continue blending until the dressing is emulsified.

Cut 1 lbs. (455 g.) of the Brussels sprouts in half. Doing so will cause some of the outermost leaves to fall off. Keep the loose leaves in a little pile on your cutting board.

Return the pan to the stove and heat over medium-high heat for 2 min­utes. Add the remaining 4 table­spoons (60 g.) butter. As soon as the foam subsides, add the cut Brussels to the pan, arranging each one cut side down. (I know this seems like a pain, but it will ensure that the sprouts cook evenly.) Cook, without stirring the sprouts, for 2 to 3 min­utes. Flip, season evenly with ½ tea­spoon salt, and cook the rounded sides for another 2 minutes.

Add the reserved outer leaves and the sherry vinegar, and shake the pan to distribute. Cook for 10 more seconds, just to wilt the leaves, then transfer to a plate.

Shave the remaining raw Brussels sprouts thinly on a mandoline. (Fin­gers, be careful!) This takes forever with a knife, but a food processor fitted with a slicing/shredding blade would also work. Toss the shaved sprouts into a large bowl. Add the pomegran­ate seeds, hazelnuts, parsley, about three-quarters of the dressing, and ½ teaspoon salt.

Toss to coat everything well. Taste, adding a bit more salt or dressing to the plate if you want. Thinly slice the remaining pear quarters. Serve the salad with the pan-roasted Brussels and the sliced pears tucked in. Finish with a big squeeze of lemon juice, and a handful of parsley on top.