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roasted brussel sprouts
Cultivate | November 28 2017

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Brussel Wings

Get your holiday game on with a great recipe for snacking from the sofa. Try our Chef Kyle’s recipe from his latest addition to the Brave Bill bar menu: Brussel Wings.

Brussel Wings

Yields 2, 4oz portions

Aioli:

  • 1 Egg yolk
  • 1 Lemon (zested & juiced)
  • 1/2 Tbsp Dijon Mustard
  • 4 Tbsp Olive oil
  • 1 Tbsp Roasted Garlic
  • 2 Anchovy Filets
  • 2 Tbsp Parsley (rough chopped)

Directions:

Blend egg yolks on medium until they become opaque and add mustard, garlic, anchovies, and emulsify oil until it becomes thick. Whisk in lemon zest and juice and season with salt and pepper to taste.

Hot sauce:

  • 2 Tbsp Sriracha
  • 2 Tbsp Cholula Hot Sauce
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Brown Sugar
  • 2 Tbsp Rice Wine Vinegar
  • 2 Tbsp Coconut Oil
  • 1 Tbsp Mirin Wine
  • 1 Tsp Soy Sauce

Directions:

Combine all ingredients and whisk in coconut oil to thicken. Season with salt and pepper to taste.

Wings:

  • Brussel Sprouts (8 oz, Cut in half)
  • 2 Tbsp Ginger (Minced)
  • 1 Tbsp Sesame Seeds (Toasted)

Directions:

Sear Brussels face down in coconut oil in a cast iron pan (medium high heat) until nice and charred and flip and repeat on the back side. Season with a pinch of salt and pepper and add hot sauce to cast iron pan. Let sauce reduce and coat the brussels. Once nicely coated with the hot sauce, serve immediately and garnish with toasted sesame seeds. Serve Aioli on the side for dipping.

Enjoy!