These brussels sprouts have been a while in the making. For our anniversary Chase and I went to a Mediterranean tapas place in Hollywood called Cleo. I had read a few reviews and mysteriously they all mentioned the brussels sprouts, so even though just saying those words out loud make Chase cringe, we decided to give them a try.
Picture this: Chase and I are innocently eating lamb sliders (him) and tuna sashimi (me) when a bowl of flaky brussels sprouts are placed between us. We pause from our food for a moment to give them the obligatory taste. Then we SHOVE ASIDE what we were originally eating because HOLY GOODNESS these are good and I do NOT want to share anymore!
That happened. True story.
So, I had to give these a try at home. After quite a few burned batches (watch them carefully when baking!) I’ve come pretty close to something almost as good as what we ate. I say “almost” because I’m 99% sure at this point that Cleo fries their sprout leaves, which produces a more uniform crispness, but for an oven-baked dish this is pretty outstanding. Outstanding enough that Chase is happy to eat brussels sprouts at home (miracle!) and I find I still really, really, don’t like sharing.
Roasted Brussels Sprouts Salad
If you leave out the almonds and capers this is something you can totally snack on in front of the TV like chips, but I really think they’re worth the use of a fork. Also – please note that it is REALLY important that the leaves be well spread out and in a single layer, so it may take 2-3 baking sheets to cook an entire pound.
1 lb brussels sprouts
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons capers
1/2 cup sliced raw almonds
Preheat the oven to 400 degrees F.
Cut the ends off of the brussel sprouts and begin peeling the leaves. You may have to do this a couple times in order to get all of the bigger leaves peeled. Once you get close to the core of the sprout, cut it in quarters.
In a small bowl, mix together the oil, vinegar and honey. Spread the leaves out on a baking sheet – again, you will probably need to do 2-3 batches in order to ensure the leaves are cooked in a single layer – DON’T cook them in piles!
Add the capers and almonds to the baking sheet(s) and toss with the dressing. Spread out evenly and bake for 15-25 minutes, or until the leaves are crispy on the edges but still a bit green at the center.
Tip: I turned all of my leaves so that the edges were down on the baking sheet in order to prevent them from burning too quickly. Also, if you’re oven has a hot spot you may need to rotate the pan once while cooking.
This is a tricky recipe – but soooo worth it! I could honestly eat bowl after bowl of this, but don’t be discouraged if you find it to be finicky at first!