I am doing a Hanukkah dinner and Miriam asked for Brussels sprouts as the vegetable. I was making a lamb meatloaf that would be using the oven and I wanted a way that I could shorten the time it would take to roast the sprouts. My solution was to half steam my vegetables, so that I could quickly roast them in the oven at the last minute after I took the meat out to rest.
After Dinner Note: This was a very effective trick. A problem with roasting Brussels sprouts is that by the time the centers are tender, the outsides are often burned to a crisp. Par-steaming gives you perfectly tender sprouts and complete control over how well charred your vegetables turn out.
Karl’s Lemon Thyme Roasted Brussels Sprouts
1 lb. Brussels sprouts
1 Tbs. butter (olive oil for Vegan)
2 cloves garlic, crushed finely
1 tsp. lemon thyme
¼ tsp. black pepper
pinch Kosher salt
2 Tbs. Karl’s Micro Lemon Marmalade
1 Tbs. chives, minced
1. Trim and cut any large sprouts in half.
. Steam the sprouts for five minutes, until about half cooked.
Tip: An inserted knife should not easily slide into the sprouts.
2. Transfer the sprouts to a baking pan and broil for 10-15 minutes.
Tip: Toss halfway through, so that the spouts char evenly.
3. Add the butter and garlic to the pot.
4. Sauté the garlic for one minutes until fragrant.
5. Mix the thyme, pepper, salt, and marmalade into the pot.
6. Toss the sprouts with the sauce and transfer to a serving dish.
Tip: Scrape out any remaining sauce and pour it over the sprouts.
7. Garnish with the chives.