Ingredients
Equipment
Method
For the Sprouts
- Preheat the oven to 425° F. Line two baking sheets with parchment paper or a silicone mat. Set them aside.
- Place a large pot of water over high heat and bring to a boil. Once boiling, liberally salt the water and add the sprouts. Boil for 10 minutes or until tender but not mushy. **907g (2 lbs) Brussels sprouts
- Drain the Brussels sprouts and spread them into an even layer on a cutting board. Using a clean tea towel, pat the sprouts dry. Transfer them to a bowl and add the olive oil, salt, and pepper. Toss to coat.¼ cup olive oil, 1½ tsp kosher salt, Fresh ground pepper
- Working with a sprout at a time, press the Brussels sprouts with a heavy bottom glass until flat. Transfer the flattened sprouts to a baking sheet and repeat with the remaining sprouts. ***
- Transfer the baking sheet to the oven and roast for 20-25 minutes or until the Brussels sprouts are crisp and slightly charred.
For the Tonnato Sauce
- Remove the flesh from the preserved lemon and finely slice the rind. Place it in a large mixing glass.½ preserved lemon
- Add the egg yolks, peppercorns, anchovy fillets, and lemon juice to the mixing glass. While blitzing the ingredients with an immersion blender, slowly stream in the neutral oil until thickened. Add the tuna and blitz again until very smooth.****3 large egg yolks *, 1 tsp brined peppercorns, 2 anchovy fillets, 2 tbsp lemon juice, ¼ cup neutral oil, 2 (80g) cans tuna packed in olive oil
To Serve
- Pour a large puddle of Tonnato sauce onto a large platter and top with the crispy Brussels sprout. Finish the sprouts with a sprinkling of pomegranate arils, fresh lemon zest, finishing salt, and fresh parsley leaves. Serve immediately.¼ cup pomegranate arils, ½ lemon, Finishing salt, ¼ cup fresh parsley leaves
Notes
* If you're not keen on using raw egg yolks, substitute the eggs and oil for a cup of mayo. If you choose to go this route, I recommend using a blender or food processor instead of the immersion blender.
** Try not to overcook the sprouts. If they are too mushy, they won't hold together when smashed.
*** Make sure you give each sprout plenty of room on all sides on the baking sheet. Crowding the Brussels sprouts will cause them to steam rather than crisp.
**** You will likely have a little more Tonnato sauce than you need. Leftovers can be stored in a resealable container and kept in the fridge for up to a week. It is also a great salad dressing and/or sandwich spread, so I’m sure you’ll find a use for it.