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Roasted Brussels Sprouts with Ponzu, Fried Garlic, Guanciale, and Bonito Flakes

Ingredients

  • 1 lb. Brussels sprouts Can use cauliflower cut into bite size pieces.
  • 1 ⁄4 lb. guanciale Use pancetta or bacon instead did not boil
  • 1 tablespoon fried garlic Use chopped garlic and roast with vegetables
  • 4 oz. ponzu
  • 4 oz. soy dashi
  • 1 tablespoon butter
  • Extra virgin olive oil Shichimi or Togarashi spice Bonito flakes

Instructions

Adapted from Lick My Spoon

    I use cauliflower or brussel sprouts or a combination of both, cut into bite size pieces. Use pancetta or bacon in place of guanciale. Roast vegetables with bacon and chopped garlic, no need to blanch vegetables. Finish in skillet.

      FOR THE BRUSSELS SPROUTS:

      • Half the heads keeping the leaves together.
      • Optional step: Blanch the Brussels sprouts. Always blanch in a large pot (large enough that it won't stop boiling when you drop the sprouts into it) of water with a healthy dose of salt (2-3 tablespoons). While waiting for the water to boil, prepare an ice bath. Boil the sprouts until they turn bright green, then immediately shock them in the ice bath. This can be done up to a day in advance and the sprouts can be stored, in the refrigerator covered. The Brussels sprouts or cauliflower can either be roasted or pan fried.

      TO ROAST:

      • Roast the sprouts, chopped garlic and bacon/pancetta in the oven at 400 degrees F until golden brown with enough olive oil to coat, making sure to stir it every 10 minutes or so to get an even color. Cook al dente as you will be sautéing to finish the dish. (~35 minutes)
      • Once everything is nicely browned, add ponzu and soy dashi. Be careful as the pan will be very hot and will sizzle when you add the wet ingredients.
      • Let this reduce to the desired flavor, making sure to regularly toss the sprouts, it can be pretty salty so taste as you go along.
      • Top with shichimi and bonito flakes.