Brussels sprouts are misunderstood. They are often served overcooked, mushy, with not a lot of flavor. When wood-fire roasted along with shallots, however, they become caramelized, subtly smoky, and sweet.
Recipe information
Yield
serves 4 as a side dish
Ingredients
1
3
1
1
1
1
1
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Preparation
Step 1
Prepare a medium-hot fire (400° to 425°F) in a wood-fired oven or cooker.
Step 2
Cut the Brussels sprouts in half lengthwise. Toss, along with the shallots, in the olive oil with salt to taste.
Step 3
Choose a medium cast-iron skillet or clay baker that will snugly fit the Brussels sprouts and shallots in a single layer; oil the pan or baker. Place the Brussels sprouts and shallots, cut side down, in the pan and place, uncovered, in the oven or cooker to roast. If using a wood-fired oven, the pan can sit directly on the hearth.
Step 4
Make a sauce by combining the remaining ingredients. After 10 minutes, pour the sauce over the vegetables. Cover lightly with aluminum foil or a lid and return to the cooker. Continue to cook for another 10 minutes, or until the Brussels sprouts are very soft. Uncover and roast for a few more minutes, or until browned.