Monday, November 2, 2009

Pan-roasted Brussels Sprouts in Fleur de Sel wth Cayenne-Caramelized Pine Nuts


brussels sprouts, halved
olive oil
fleur de sel [sea salt]

pine nuts
2 TBS butter
1 TBS brown sugar
1/2 TBS cayenne pepper

chicken broth powder


1. Toss the brussels sprouts in olive oil, and place cut-side down in a pan. Sprinkle with fleur de sel. Cover and cook on low heat until the sides are brownish, about 5 minutes. Check that they are cooked. Then, remove the cover and cook on a higher heat (medium), tossing with spatula till round sides are also brownish.

2. Melt butter in a pan, add brown sugar, then pine nuts, then cayenne, coating evenly. Remove from heat and place in roasting pan. Roast at a low setting in the oven for a few minutes. Remove from oven and let cool a little bit, then separate when the mass becomes crunchy.

3. Place on a bed of couscous.