Yield: 1 entrée- or table-size serving
12 ounces fresh Brussels sprouts
½ cup cooking oil
Salt, divided use
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
2 tablespoons capers
4 tablespoons grated Parmesan
Notes: In Cleveland-Heath’s small kitchen, cooks use the fryer to briefly cook the Brussels sprouts, then finish in the oven. At home, Cleveland and Heath use the skillet method specified here.
1. Heat oven to 450 degrees.
2. Trim Brussels sprouts by trimming rough stem end, removing any gnarly outer leaves. Cut through the core into halves if sprouts are small, into quarters if large. You should have about 5 cups.
3. Heat an oven-safe skillet with a large surface area until hot. Cover with cooking oil about 1/8 to ¼ deep, heat just to the smoking point; it should be “super hot.Carefully arrange Brussels sprouts cut-sides down (they should sizzle), sprinkle with salt and let cook without turning until color turns dark brown, almost but not quite burning.
4. With a spoon, carefully turn sprouts until new cut-sides are face down; again cook until color turns dark brown. If there is “significant” oil in the skillet, pour it off and place skillet in oven until Brussels sprouts are tender, about 5 minutes.
5. In a small bowl, combine olive oil, lemon juice, shallot and capers. Turn in hot Brussels sprouts. Taste and be generous with salt.
6. To serve Cleveland-Heath style, transfer to a serving dish, top with Parmesan and serve hot.
Per serving (based on 1 serving): 1128 calories; 106g fat; 19g saturated fat; 20mg cholesterol; 23g protein; 32g carbohydrate; 8g sugar; 13g fiber; 1054mg sodium; 541mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.