How I Make Brussels Sprouts Irresistible

This recipe of roasted Brussels sprouts is a great accompaniment to a hearty meal. It's simple, you can prepare it with a lot of anticipation and, most importantly, it's exciting. Everyone loves it and always wants the recipe. So I thought about making a video about it. I will also show you a trick that I use to make them look intense green instead of that dull color that they are famous for. The first thing is the first thing. I'm going to prepare these cabbages. Here I have a kilo of cabbages of different sizes. I have small, medium and large. In this recipe, I will use a method to cook them all evenly. And, spoiler alert! It is not the typical cross-shaped shape at the bottom. That's why I like to use a three-hole system to prepare a large part of my vegetables. The first December of a chef in a restaurant spends preparing cabbage for hours every day until Christmas. So, as is logical, you quickly learn the best systems with which to work. So I just remove the base, which always seems dry. I peel the outer leaves. Then I cut the cabbage in half. I prefer to cut the Brussels sprouts in half, so instead of doing it the traditional way in cross, at the bottom for several reasons. The first is that it helps to cook them all evenly regardless of size. The second is that they cook much faster. This helps to keep its fresh flavor and that of the cabbage. And the third, this flat edge that I am creating with the cut will give me a great place to caramelize a lot in the final cooking stage. If you don't feel comfortable using a knife in your hands like that, then you can do the same process on the cutting board. It is a little slower, but it is much safer. Once they are prepared, I like to soak them in a little cold water to eliminate dirt, but they are usually quite clean vegetables. Then I pass them to the fire, where I have a large pot with boiling water. I add a little salt. Then, directly with the cabbage. Cover over high heat. I want the pan to boil again as soon as possible. The sooner, the more green they will be. I'm going to cook them for only 3 minutes. I want them to keep that fresh flavor. While they cook, I prepare a container with cold water to cool them down and prevent them from cooking. If you can add a little ice, this will also help to keep as much of that vibrant green as possible. After 3 minutes in the pan, they will be ready to take them out and put them directly in the cold water. Then, I will let them cool for 10 minutes more or less. And once they are cold, I will drain them from the water. Next, I will make a dressing. First, the zest of an orange. I love these Microplane oranges. I have tried many different brands over the years that did not grate very well and, what is more annoying, were very difficult to clean. But this one is very easy to use and even easier to clean. I have had it for about 7 years and I have never used it again, and I think it will last another 10 years at least. Now I'm just squeezing the juice from that orange too. Then, 100 grams of dried blueberries. A splash of 50 milliliters of olive oil. A teaspoon of collected thyme leaves. A tablespoon of honey dessert that, for some reason, I put in this small glass container. And, finally, a little salt. Then, I just stir everything. Many recipes use ingredients similar to this dressing, but they add them directly to the Brussels sprouts during cooking. But I like to make it as a dressing for several reasons. The main thing is that it can be done in advance instead of having to do everything at the moment. It also rehydrates the blueberries and allows the flavors to mix. Okay, the last step is to toast the walnuts. I like to toast them to highlight their walnut flavor. It also helps to eliminate the bitterness that they can sometimes have. So I'm going to toast them slightly over medium-low heat, stirring them regularly so that they don't burn. At this point in the recipe, I could save everything for 1 or 2 days. The Brussels sprouts and the dressing can go in the fridge, and the toasted walnuts can be stored in the alacena. Those are the 3 components of this recipe, but I'm going to finish it all now. So I put my large pan back on high heat. I take the drained Brussels sprouts. I add them to a bowl with a little olive oil and some salt, and mix them well so that they are well covered. And I take them to the hot pan. Now, the next step will be taken by some people with patience, and others will not. I will explain both. To get the most flavor, I want to use that flat edge that I have created in the Brussels sprouts for the list. Well, I'm placing them one by one in the pan, with the flat part down. If you don't have patience for this, you can pour them directly into the pan, don't worry. But you won't get the same depth of flavor, because it is the coal of this flat edge that will give me the flavor I'm looking for. So don't be afraid to exaggerate. When cooking them like this, it is very difficult for them to burn to the point that they are not edible or pleasant to eat. If there was something like olfactory vision, and you could smell what is happening in my kitchen right now, you would smell something like a barbecue. I am making the Brussels sprouts flake as much as possible. And that's what I'm looking for. Now I'm adding the dressing and the toasted walnuts. I'm stirring everything well. I want the sprouts to be well covered with the dressing. You can use a spoon, but I love stirring the pan like this. If you can't do this, stay tuned to this channel because I'm recording a video that will show you exactly how to learn to do it without fear. Anyway, I'm going to serve them on a plate to put them in the center of the table. I love this recipe. A lot. It is fast, fresh and, most importantly, tasty. This bowl will be finished. I have no doubt about it. In addition, having everything prepared, ready to use, the mixed dressing, the toasted walnuts and the boiled and cold sprouts, makes this an easy recipe to prepare at the moment. Go ahead. Watch this video below to learn another way to make vegetables more exciting.