Chef Allen Dabagh makes Crispy Brussel Sprouts
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
- 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
- 1/4 lbs Almonds
- 1/2 lbs Whole Brussel Sprouts
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.
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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0