Shaved and Sauteed Brussels Sprouts with Pears Recipe
Twice the Brussels sprouts texture in this recipe with Brussels sprouts that are both raw and roasted, and served with double layer of sliced pears and honeyed pear dressing.
Servings: 6 servings
Ingredients
- 3 pears
- 2 tablespoons + ½ cup + 4 tablespoons olive oil
- 2 tablespoons Champagne or white wine vinegar
- 1 teaspoon maple syrup
- fine sea salt
- 2 pounds Brussels sprouts, trimmed
- ¾ cup pomegranate arils seeds
- ⅓ cup toasted Marcona almonds
- ¼ lightly packed fresh flat-leaf parsley leaves chopped, plus more for garnish
- ½ lemon
Instructions
Prepare Pears and Pear Dressing
- Cut the pears lengthwise into quarters, scoop out the cores, and trim off the stems.
- Heat 2 tablespoons of the olive oil in a wide pan over medium-high heat. Add 1 pear (4 quarters), cut-sides down, to the pan and cook until lightly caramelized, about two minutes. Rotate and caramelize the other cut sides for another 1 to 2 minutes, until tender but not mushy.
- Transfer pan-roasted pears to the bowl of a food processor fitted with a metal blade. Add the Champagne vinegar, maple syrup, and ½ teaspoon salt. Blend until completely puréed. With the motor running, slowly drizzle in the oil and continue blending until the dressing is emulsified.
Prepare Brussels Sprouts
- Cut 1 pound of the Brussels sprouts in half. Doing so will cause some of the outermost leaves to fall off. Keep the loose leaves in a little pile on the cutting board.
- Return the pan to the stove and heat over medium-high heat for 2 minutes. Add the remaining 4 tablespoons olive oil. Add the cut Brussels sprouts to the pan, arranging each one cut-side down. Cook, without stirring the sprouts, for 2 to 3 minutes or until sufficiently charred. Flip, season evenly with ½ teaspoon salt, and cook the rounded sides for another 2 minutes.
- Add the reserved outer leaves and shake the pan to distribute. Cook for 10 more seconds, just to wilt the leaves, then transfer to a plate.
- Shave the remaining raw Brussels sprouts thinly with a sharp knife, a mandoline, or a food processor fitted with a slicing/shredding blade. Toss the shaved Brussels sprouts into a large bowl. Add the pomegranate seeds, almonds, parsley, about three-quarters of the dressing, and ½ teaspoon salt. Toss to coat everything well. Taste, and adjust dressing and salt.
- Thinly slice the remaining pear quarters. Serve the salad with pan-roasted Brussels sprouts and the sliced pears tucked in. Finish with squeeze of lemon juice, and a handful of parsley on top.
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