Friday, January 1, 2010

Gingered Brussels Sprouts

This dish was once the vegetable of the day at Vegetate, a really nice vegetarian restaurant here in DC.  As one friend described it, it's more of a "restaurant that happens to not have any dishes with meat in them" than a vegetarian restaurant.  According to their website, they are now in the process of moving and their 9th St location is closed.  I hope they open again soon, and in Southwest!  Anyway, these brussels sprouts were grilled and just bursting with juicy gingeryness and were amazing.  So good, in fact that I am working out the recipe.  What follows is my first attempt.  It needs work, but I will refine it the next time I get my hands on some good b-sprouts.

Gingered Brussels Sprouts
First tasted at Vegetate DC

Pick smaller, dark green, tight sprouts.  If you can find them on the stalk, they are probably fresher. Rinse your sprouts and remove any yellowing outer leaves if they happened to get in your bag.  Trim off  just a sliver of stem to remove the dried part but not cut any leaves.  Place them in a medium bowl and microwave for 2-3 minutes.  Move on to the marinade.  In a small saucepan, combine 1/2 cup water, 1 tsp fresh grated ginger, 1 Tbsp honey and bring to a boil.  Continue boiling to reduce by half.  When cool, cut the sprouts in half and dress with some of the liquid.  Heat a small amount of olive oil on high in a pan and toss in the brussels sprouts, cut side down.  Brown for a minute or two, then turn off heat and mix in remaining liquid, tossing to coat.  Serve hot.

I need to try this a couple more times to refine the amounts and get the ingredients and technique better.  I would love to try this on the grill the way it was intended.  I may need a return trip to Vegetate.

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