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  • Liz Hoobchaak

Brussel Sprouts with Carmalized Garlic and Candied Lemon Peel


This dish has been on my holiday table for a few years now. It is loaded with delicious carmalized garlic and bright lemony flavors that meld very well.

It is my take on a dish from one of my favorite cookbooks, Plenty, by Yotam Ottolenghi. I simply replaced sugar with honey to make the simple syrups used to carmalize the garlic and make the candied lemon peel.



Ingredients:

I lb of brussel sprouts

2 heads of garlic, cloves separated and peeled **

1/2 cup olive oil

2 tbsp honey

1 lemon

1 tsp balsamic vinegar

6 basil leaves

1/4 tsp Salt

pepper


*when peeling large quantities of garlic, I would recommend using a silicone garlic peeler to save time. This can easily be found on amazon and other online retailers.


Directions:

  1. Preheat oven to 400ºF.

  2. Chop brussel sprouts in half and place on a baking tray face side up. Drizzle with olive oil and salt. Roast in oven for 40 minutes until tender.

  3. Bring a saucepan of water to a boil, add in the garlic and blanch for 3 min.

  4. Drain the garlic. Add olive oil to the same pan and fry the garlic on medium heat, stir frequently until golden brown.

  5. Add the balsamic, 1 tbsp honey, salt and 3 tbsp of water and bring to a boil then gently simmer over medium heat for 10-15 minutes until hardly any liquid is left, the garlic cloves are carmalized and the syrup is thick.

  6. To prepare the lemon peel, use a vegetable peeler to cut wide strips of lemon peel. Use a pairing knife to further cut strips into paper thin lengthwise pieces and place them in a small saucepan. Add the juice from the lemon, 3 tbsp of water and 1 tbsp honey and simmer for 10-15 minutes until syrup is reduced by a third.

  7. Once brussel sprouts are done roasting, transfer to a bowl and mix in the garlic syrup, lemon peel and chopped basil.

  8. Serve warm and enjoy!



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