Cane and Table's Brussels Sprouts
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The BEST Brussels sprouts. Inspired by one of my all time favorite restaurant meals at Cane and Table in New Orleans. In this version, I shred half of the sprouts for added crunch.
It’s basically a sprout coleslaw and you know what it WORKS.
You'll be eating in: 40 minutes
Active time: 20 minutes
Yield: 4 servings
Ingredients
For the shortcut aioli:
- 1/4
cup of mayonnaise
- 1
cloves of micropaned garlic
zest of 1/2 a lemon
- 1/2
teaspoon of lemon juice
- 1
teaspoons freshly cracked black pepper
For the Brussels sprouts:
- 1
lb Brussels sprouts
- 1
tablespoon olive oil
- 1/2
teaspoon Diamond Crystal kosher salt
To serve:
cotija cheese (optional)
slivered almonds (optional)
Instructions
Preheat
Preheat the oven to 425 degrees with a 12" cast iron skillet or sheet pan inside.
Roast the sprouts
Trim and quarter half of the Brussels sprouts, toss with olive oil and salt. Place in a single layer on the preheated skillet and roast at 425 for about 20 minutes until charred, tossing once.
Shred the sprouts
Shred the other half of the Brussels sprouts with a mandolin (use a safety glove!).
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Combine
Mix together the roasted and shredded sprouts and add the aioli a tablespoon at a time and thoroughly mix before you add more - a little bit goes a long way! Top with cotija and slivered almonds for some crunch. Both are optional but recommended.
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Notes
You may not need all of the aioli but it's a delicious used as a dip for fries or vegetables or a condiment for sandwiches.
Substitutions
Cotija cheese: I really like the funkyness of the cotija but parmesan or pecorino work great too. If you don't add cheese you may need additional salt.