Napa Valley Brussels Sprouts
Ingredients
A note about dairy: When served with balsamic reduction or pomegranate molasses instead of grapefruit butter sauce, this recipe is dairy free.
1 lb.
Brussels sprouts, trimmed and halved
3 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tsp.
kosher salt, plus more for garnish, if desired
1 tsp.
freshly ground Kowalski's Black Peppercorns, plus more for garnish, if desired
- garnishes, as desired:
- Grapefruit Butter Sauce (recipe below)
- balsamic reduction (such as Cucina Viva Classic Glaze) or pomegranate molasses
- pomegranate seeds
- chopped pancetta, cooked crisp and drained on paper towels
- Kowalski's Roasted and Salted Pepitas
- roughly chopped Marcona almonds
- citrus segments
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
Directions
- Preheat oven to 400°.
- In a large mixing bowl, toss sprouts with oil; season with salt and pepper.
- Roast sprouts on a parchment-lined baking sheet in the preheated oven until crisp and darkened on the edges and tender at the base (about 20 min.), stirring once.
- Move hot sprouts to a serving platter drizzled with butter sauce and/or balsamic reduction, if using; garnish with other ingredients as desired.
- Serve immediately.
GRAPEFRUIT BUTTER SAUCE: In a medium saucepan over medium-high heat, combine ¾ cup Kowalski's Freshly Squeezed Grapefruit Juice, ½ cup dry white wine and 2 tbsp. Champagne vinegar; bring to a boil. Cook until reduced to about ¼ cup (about 15 min.). Whisk in 2 tbsp. heavy cream. Reduce heat to low; whisk in 4 tbsp. cold Kowalski's Unsalted Butter a little at a time until melted. Season sauce to taste with finely minced fresh Italian parsley, kosher salt and freshly ground Kowalski’s Black Peppercorns.
