Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Brussels Sprouts with Horseradish and Pomegranate Seeds
Brussels Sprouts with Horseradish and Pomegranate Seeds
About the Recipe
Brussels sprouts are zipped up with horseradish.
By chef Ken Oringer of Toro in Boston and New York.
Ingredients:
2 lb. Brussels sprouts
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
2 tsp. smoked paprika
2 tbsp. grated lemon zest, plus 1/4 cup lemon juice
2 tsp. white wine vinegar
1⁄2 cup pomegranate seeds
1⁄4 cup grated horseradish
Getting it done:
Heat oven broiler.
Cook sprouts in salted boiling water, 4 minutes.
Drain and transfer to an ice bath. Drain, halve, and pat dry.
Toss with oil, paprika, salt, and pepper on a baking sheet.
Broil until caramelized, 8–10 minutes.
Toss with lemon zest and juice and vinegar.
Garnish with pomegranate seeds and horseradish.
Ingredients:
2 lb. Brussels sprouts
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
2 tsp. smoked paprika
2 tbsp. grated lemon zest, plus 1/4 cup lemon juice
2 tsp. white wine vinegar
1⁄2 cup pomegranate seeds
1⁄4 cup grated horseradish
Getting it done:
Heat oven broiler.
Cook sprouts in salted boiling water, 4 minutes.
Drain and transfer to an ice bath. Drain, halve, and pat dry.
Toss with oil, paprika, salt, and pepper on a baking sheet.
Broil until caramelized, 8–10 minutes.
Toss with lemon zest and juice and vinegar.
Garnish with pomegranate seeds and horseradish.
About the Recipe
Brussels sprouts are zipped up with horseradish.
By chef Ken Oringer of Toro in Boston and New York.
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