DiscoverPlay Me a RecipeChef Allen Dabagh makes Crispy Brussel Sprouts
Chef Allen Dabagh makes Crispy Brussel Sprouts

Chef Allen Dabagh makes Crispy Brussel Sprouts

Update: 2022-11-11
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Description

Listen along as Chef Allen Dabagh of New York City's Boutros cooks his way through a favorite fall staple, Crispy Brussel Sprouts with Spiced Almond Butter


Ingredients 

  • 16 oz freshly ground almond butter
  • 4 oz tahini
  • 16 oz water
  • 3 oz honey
  • 3 oz sesame oil
  • 1 Tablespoon of allspice (ground & toasted)
  • 1 Tablespoon of Aleppo pepper
  • 1 Tablespoon of salt
  • 1 Tablespoon of Cayenne
  • 1 bag of dried cranberries for garnishing the dish
  • Dry Harissa spice blend
  • Fresh Honey
  • Salt
  • 1/4 lbs Almonds
  • 1/2 lbs Whole Brussel Sprouts


 

Recipe

Spiced Almond Butter

  • Start with your food processor and use a spatula to add the almond butter to the processor, then with the same spatula add honey and then tahini
  • Next add your sesame oil, cayenne pepper, allspice, salt, and Aleppo pepper
  • Set your water aside for the emulsification process
  • Power on your food processor and mix up the almond butter, honey, Tahini, and oils— then slowly add in your water
  • Once the almond butter is fully blended together, take your spatula and add it to a container where you can save it for the rest of this dish.

Crispy Brussel Sprouts

  • Set up your fryer and sauté pan with oil on the stove on medium heat
  • Clean your Brussels sprouts just like cabbage — take off the outer layers and cut off the brown little stub at the bottom of the Brussels
  • Cut the Brussels sprouts in half if you’re using larger Brussels, if you are using smaller ones feel free to keep them whole.
  • In the sauté pan lightly toast your almonds in canola oil — remove the almonds once they are golden in color
  • In the fryer add your Brussels sprouts into your oil and fry for about 3-4 minutes
  • Once the Brussels sprouts are golden, take your strainer and drain the excess oil off the Brussels sprouts.
  • After the Brussels are done draining, add them to a bowl to begin seasoning them — you want to make sure the Brussels are seasoned while they are still hot from the fryer so the seasoning sticks!
  • To season, add a pinch of salt, dry harissa spice, and dried cranberries to the Brussels sprouts, then add some honey.
  • Add almonds to the Brussels and quickly stir all the dry ingredients together
  • Plate the almond butter at the base of the plate and then add the seasoned Brussels sprouts on top and garnish with any leftover almonds and dried cranberries for color.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

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Chef Allen Dabagh makes Crispy Brussel Sprouts

Chef Allen Dabagh makes Crispy Brussel Sprouts

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