ASK A CHEF
We’re sharing one of our most requested recipes from Noureen Feerasta for Rickshaw Bar’s Pan-roasted Brussels Sprouts.
Q: I ordered the brussels sprouts at Rickshaw Bar in Toronto. They were so delicious and uniquely prepared that I was converted into a brussels sprouts lover. I need that recipe!
— ABI, Etobicoke, Ont.
A: Noureen Feerasta’s brussels sprouts are pan-roasted, then brought to life with her bright and zesty green chutney. Fresh lime and herbs add acidity and an aromatic quality and, finally, the dish is finished with a touch of coconut milk that takes it over the top. It’s a great side dish that comes together quickly.
SERVES 4 TO 6
Green Chutney
6 cloves garlic, peeled
1 medium onion, roughly diced
4 pieces jalapeño, deseeded and roughly diced 1 cup packed cilantro (including stems), roughly chopped ½ cup packed mint, roughly chopped
Brussels Sprouts
1 lb. brussels sprouts 1 tbsp oil
Salt, to taste
3 tsp lime juice
4 tbsp coconut milk
Cilantro, to garnish
MAKE CHUTNEY
1. In food processor, add garlic, onions, jalapeño, cilantro and mint, and blitz until smooth.
COOK BRUSSELS SPROUTS
1. Trim brussels sprouts and cut in half lengthwise.
2. Heat 1 tbsp of oil in large skillet over medium-high heat. When skillet is hot, place brussels sprouts on oil, cut-side down, and sear on one side until nicely browned, 3 minutes. Remove brussels sprouts from pan.
DRESS SPROUTS AND SERVE
1. In same pan, add 4 tbsp of Green Chutney and cook on medium until garlic is aromatic, 2 to 3 minutes.
2. Add brussels sprouts back into pan and toss in sauce over low heat. Add salt, to taste, lime, and coat evenly. Add coconut milk and toss again. Garnish with cilantro and serve immediately.