Brussels Sprouts

Maple-Carrot Purée. Mixed Seeds


Preparation info

  • Serves


    • Difficulty


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By Matthew Kenney

Published 2017

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Roasted Brussels Sprouts

  • ½ pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • teaspoon red chili flakes
  • Sea salt, to taste


    Roasted Brussels Sprouts

    Bring a large pot of water to a boil, and add Brussels sprouts halves. Blanch for about 3 minutes, until tender but firm. Remove Brussels sprouts from the boiling water, and shock in an ice bath. Heat olive oil in a skillet over medium-high heat, and add chili flakes and Brussels sprouts halves, facedown. Sauté for 5 minutes. Add salt to taste.

    Maple-Carrot Purée

    Place the carrots in a small saucepan and cover with water and large pinch of sea salt. Bring to a simmer and cook until soft. Strain carrots from water and transfer carrots to a high-speed blender. Add maple syrup and ¼ cup water, and blend until smooth. Reduce speed to low and drizzle in the olive oil slowly.

    Mixed Seeds

    Combine all seeds in a small mixing bowl.

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