Caper & Jalapeño Roasted Brussel Sprouts
Hot take here.. Brussels sprouts are one of my favorite vegetables. Growing up I was lucky enough not to be subjected to boiled brussels sprouts so as an adult, I didn’t have to overcome the trauma. In my opinion, one of the best ways to eat them is roasted. Cutting them in half and roasting them reduces the bitterness and gives them a nutty flavour from the charring. The sweet-tangy dressing with pops of raisin, briny capers and spicy jalapeño, paired with the creamy motz make this dish SO interesting. If you’re not a fan of brussels sprout, I’d highly recommend trying this dish when they are in season.
Caper & Jalapeño Roasted Brussel Sprouts
Yield: 6 as a side
Ingredients
- 800g brussels sprouts, ends trimmed and halved
- 4 tablespoons extra virgin olive oil
- ¼ cup capers, drained
- Salt & pepper
- 1 ball fresh mozzarella
Dressing
- ¼ cup red wine vinegar
- ½ raisins
- ¼ cup pickled jalapeño, chopped finely
- 2 tablespoons sumac
- 4 stalks spring onion, sliced thinly
- ¼ cup capers, drained
- ½ cup extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 220C (210 fan-forced). In a bowl large enough to fit all the dressing ingredients, soak raisins in the red wine vinegar.
- On a lined roasting tray, place the brussels sprout, ¼ cup capers, olive oil, salt. Roast for 15-20 minutes, tossing halfway through the cooking process. The brussels sprout should be tender with charred edges.
- Add all the remaining ingredients for the dressing to the raisin and vinegar mixture. Combine well and season to taste.
- To assemble the dish, toss half the brussels sprout with half the dressing and lay them on a platter. Tear up the mozzarella in chunks and dot them over the sprouts. Spoon over remaining dressing and serve.
