Roasted Brussels Sprouts With Sour Cream And Kumquat And Chili Relish
Adapted from Always Add Lemon by Danielle Alvarez, Hardie Grant Books ($35). Josh Cellars California Pinot Grigio 2019 ($15.) is a crisp and bright wine with flavors of citrus and passionfruit and hints of green apple and pear. It pairs perfectly with grilled chicken, fish and roasted brussels sprouts.Danielle Alvarez was born to a food-loving Cuban family in Miami, but the lure of the kitchen took her to California to work at the French Laundry, Boulettes Larder and Chez Panisse restaurants. She now lives and works in Sydney, Australia. Alvarez writes, “As far as kumquats are concerned, I don’t think most people know you can eat them whole, like Meyer lemons. They only show up for a few months a year, so take advantage of that moment. In this case they make an excellent relish for these sprouts, but I love to put the same relish on fish, duck, sugar-snap peas or even chicken.” Kumquats are in season right now, but if you can’t find them, grated orange rind and orange segments cut into ½-inch pieces can be substituted.
1 lb. Brussels sprouts, ends trimmed, halved
Olive oil for coating sprouts
10 sweet kumquats 1 long red chilli
1 tablespoon flat-leaf (Italian) parsley leaves, finely
chopped
¼ cup extra-virgin olive oil
Salt to taste
¼ cup sour cream, thinned with some milk or water, to
drizzle
Preheat oven to 400°F.
Toss the Brussels sprouts in enough olive oil to coat them, then sprinkle with salt and pepper. Spread them out on a baking tray lined with baking paper and roast for 25–30 minutes, or until well browned and crispy.
To make your relish, thinly slice the kumquats, removing any seeds as you go. Give them a rough chop. Thinly slice the chilli (removing the seeds if you don’t like things too spicy) and combine with the kumquat. Mix that all together with the chopped parsley and the extra-virgin olive oil with a good pinch of salt.
Spread the Brussels sprouts on a platter and drizzle with the sour cream. Sprinkle the relish over the top and serve warm or at room temperature.
Yield: Serves 4