From a brussels sprout and fontina cheese danish for breakfast in downtown LA, to mashed and baked in a pizza oven in Boston, or even flash fried with ‘fish caramel’ in Austin, the brussels sprout was the humble hipster on Warren Elwin’s recent trip back to the States.
Pickle onions
| 1 | Red onion, finely sliced |
| 1 cup | Cider vinegar |
| 1 Tbsp | Brown sugar |
| 1 | Red chilli, fresh |
Roasted brussels sprouts
| 400 g | Brussels sprouts, cut into quarters, we've used a medley of coloured sprouts (Main) |
| 1 head | Garlic, skin on, separated into cloves |
| 3 Tbsp | Duck fat, or olive oil |
| 1 | Bacon, or coppa, enough to cover with |
| 1 | Feta, buffalo, crumbled, to serve |
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Directions
- For the pickle onions, boil cider vinegar with brown sugar and red chili. Pour vinegar over red onions and cool, then refrigerate.
- For the roasted brussels sprouts, heat oven to 220C. Heat duck fat (or olive oil) in a large roasting dish, add brussels sprouts and garlic, season and toss well. Cover with slices of coppa (or bacon) and roast until tender, coloured and crunchy. Remove and peel the garlic.
- To serve, add a handful of pickled onions to the mix, toss well and pile on a serving dish. Top with crumbled buffalo feta.
