Brussels Sprout Kebab

Appetizers | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Brussels Sprout Kebab

Ingredients

Meyer Lemon Juice - 4 tablespoons
Brussels Sprouts - 17.6 oz
Sugar - ½ teaspoon
Olive Oil - ¼ cup
Ocean salt - to taste
Balsamic Vinegar - 2 tablespoons
Grated Pecorino Pepato Cheese - to taste
Peeled chestnuts - 6 pieces

Step by Step guide

Step 1

Rinse the Brussels sprouts, removing any damaged or yellowed outer leaves. Cut off the stem of each sprout and slice them in half.

Step 2

Preheat the oven to 374°F (375 degrees Fahrenheit). Prepare a rectangular baking dish by lining it with parchment paper.

Step 3

Drop the Brussels sprouts into boiling water, bring to a boil, and drain. Add fresh water, before boiling add lemon juice and a bit of sugar, and boil the sprouts for 3–5 minutes. Transfer the sprouts to a colander and rinse with cold water. The sprouts should retain their color and crunch.

Step 4

Skewer the halved Brussels sprouts tightly onto skewers, place them in the baking dish, drizzle with oil, sprinkle with vinegar, generously salt, and place in the oven for 25 minutes. After this time, check for doneness with a knife. If the sprouts are still too firm, keep them in the oven for another 5–8 minutes.

Step 5

Serve on skewers, sprinkled with grated cheese and chopped walnuts, with honey-balsamic or any other sauce or dip, as an appetizer or warm vegetarian dish (in this case, without Parmesan).