Roasted Brussels Sprouts on the Stalk
2 to 4 people
1 hour 5 min
Take advantage of the short season to get Brussels sprouts on the stalk and make this deliciously different roasted Brussels sprouts with Caesar-style dressing, white anchovies, grilled crispy coppa and fresh grated parm. The Brussels sprouts are hung in the Alchemy smoker to cook and get beautifully crispy on the outside and tender on the inside. The Caesar-style dressing is made with fresh parm, lemon juice, grainy Dijon, balsamic vinegar and the oil from the white anchovies to add to that classic Caesar flavour. Grill up some coppa or prosciutto on the plancha and crumble it on top of the crispy roasted Brussels sprouts, you can even swap this for bacon and make bacon bits, if you want a more traditional Caesar- style topping. Don't sleep on this recipe though, it is so good, so delicious and looks great to impress your guests. Just cut off the sprouts from the stalk and enjoy.
1 stalk of Brussels sprouts
1 tbsp Canola oil
¼ cup fresh parm, plus more for garnish
1 lemon, zest and juice
1 tbsp Grainy Dijon mustard
1 clove garlic
1 tbsp balsamic vinegar
White anchovies in oil, 4 tbsp oil for dressing and ~10-12 fillets for garnish
2-3 tbsp canola oil
10 - 12 slices Coppa or prosciutto
Set smoker to 325F.
Using a knife, carefully cut a small hole into the stem of the brussels sprouts at the top of the stalk, and then another small hole on the side, to be able to push the metal hook through.
Drizzle the brussels sprouts with oil and hang in the smoker for about 1.5 hours or until tender. Midway through the cook, spray the brussels sprouts with apple cider vinegar.
To make the Caesar-style dressing, grate the parm into a bowl, grate in one clove of garlic and add the zest from one lemon and 1 tbsp grainy Dijon. Drizzle in the balsamic vinegar while mixing the ingredients together. Mix in the oil from the white anchovies. Squeeze in the juice from ½ lemon and mix. Mix in the canola oil, about 2-3 tbsp, or until desired consistency/thickness is reached. Season with black pepper, mix, and set aside.
Add the coppa or prosciutto to the plancha and crisp up on both sides.
To plate, remove the Brussels sprout stalk from the smoker and place on a plate or platter. Drizzle with juice from half a lemon and season with salt. Spoon on the dressing and garnish with the white anchovies. Crumble the coppa/prosciutto on top. Grate fresh parm on top of the entire stalk, and season with black pepper. Cut off the sprouts to enjoy.