Crispy Brussel Sprouts: grilled Brussels sprouts with lime vinaigrette
Ingredients
• 1 kg fresh Brussels sprouts
• 6 tbsp rapeseed oil
• 6 tbsp fish or soy sauce
• 4 tbsp maple syrup
• Juice of 1 lime
• 2 garlic cloves, pressed
• 1-2 tablespoons Sriracha sauce
• Sea-salt
• Pepper
Preparation in the smoker
Smoking wood: Oak
preparation
Equip the smoker or a closed grill system with a smooth grill or plancha plate (alternatively use a large cast iron pan) and set it to 200 °C. In the meantime, wash and clean the Brussels sprouts and cut them in half lengthways. Then spread them out on a tea towel, pat dry and place in a bowl. Drizzle generously with rapeseed oil and season with sea salt. Mix with your hands so that all the Brussels sprout halves are oiled and salted all over.
Rub the grill or plancha plate with the oil and spread the Brussels sprouts on it. Close the lid and grill the Brussels sprouts for about 40 minutes, turning occasionally. Shortly before the end of the cooking time, mix the fish or soy sauce, maple syrup, lime juice, garlic and Sriracha sauce, pour over the Brussels sprouts and grill them briefly. Then serve.
FIRE&FOOD Issue 1-2020
