Roasted Brussels Sprouts with Linguiça, Orange, Shaved Fennel, and Sweet Lemongrass Glaze | CUESA

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Roasted Brussels Sprouts with Linguiça, Orange, Shaved Fennel, and Sweet Lemongrass Glaze

Source:

Nelson German, alaMar Kitchen & Bar

This recipe was demonstrated for CUESA’s Market to Table program on February 27, 2016.

Serves 4

INGREDIENTS

1 pound Brussels sprouts
½  cup canola oil
Kosher salt and fresh ground black pepper
½ bunch lemon thyme
2 cups water
1 cup cane sugar
1 stalk lemongrass
1 stalk green garlic, thinly sliced
1 link linguica sausage (such as Massa Organics linguica), cut in ½ lengthwise, then cut into ½ inch pieces
1 bulb fennel, thinly shaved
1 navel orange, cut into segments

PREPARATION

To prepare the Brussels sprouts: Trim the stem ends of the sprouts, then cut them in half through the stem. Preheat the oven to 375°F. Place the cut sprouts in a mixing bowl and toss with 3 ounces canola oil, 1 tablespoon kosher salt, a generous amount of freshly ground pepper, and 6 sprigs lemon thyme. Spread out onto a sheet pan and roast for 15 minutes.

To make the glaze: In a saucepan, mix the water and sugar and bring to a boil. Smash the lemongrass stalk with a meat cleaver or the handle of a knife, then chop roughly. Add the lemongrass to the syrup and boil until the lemongrass is soft. Pour the mixture into a blender and purée until smooth.

To finish: Heat a sauté pan over medium-high heat. Add the remaining canola oil, then add the green garlic and cook for 30 seconds. Add the linguica and Brussels sprouts and cook for one minute. Add the lemongrass glaze, fennel, and orange segments and toss them together in the pan for 15 seconds. Season with salt and pepper to taste. Serve immediately.

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