Brussels sprouts are Jan’s favorite vegetable, so we bought a pound yesterday at the farmer’s market. The question was what to do with them. This is a side dish that I made to go with my Jamaican Chicken, so I wanted something using Jamaican spice blending. Although I am grilling, the barbecue will be filled with chicken, so I will have the do these in the oven.
Karl’s Jamaican Brussels Sprouts
1 lb. small Brussels sprouts
3 Tbs. butter or olive oil
½ small red onion, coarsely chopped
2 cloves garlic, minced
½+ tsp. allspice, separate uses
½+ tsp. black pepper, separate uses
¼+ tsp. nutmeg, separate uses
1 Tbs. dark rum
1 Tbs. dark brown sugar
½ tsp. Scotch bonnet chili, minced
1 green onion, sliced fine
1. Pre-heat the oven to 425° F.
2. Trim the bottoms off of the Brussels sprouts and remove any damaged leaves. If large, cut in half.
3. Blanch the Brussels sprouts for two minutes.
4. Drain the sprouts and reserve in a bowl.
5. Over a medium heat, melt the butter in the pot and add the onion and garlic.
6. Cook the onion and garlic for one minute and then add the allspice, pepper, nutmeg and mace. Cook until fragrant, about 20 seconds.
7. Add the rum, brown sugar and chili and continue to cooking for one minute.
8. Add the Brussels sprouts to the pot and toss to coat.
9. Spread the Brussels sprouts out on a roasting pan and spoon any remaining sauce over them. Sprinkle with Kosher salt.
10. Roast the sprouts for 20-30 minutes, stirring once after about 15 minutes, until brown and caramelized.
Tip: If the sprouts are not caramelized enough, switch to the broiler for the last 5 minutes.
11. Remove to a serving bowl and dust with some extra allspice, black pepper, and nutmeg.
12. Garnish with green onion and serve.