Prepared by Executive Chef Luis Geramillo of Plant City, Providence
Ingredients
- ½ pound (2 cups) Brussels sprouts, trimmed and halved
- 6 whole Brussels sprouts (see final assembly below)
- 2 tablespoons extra-virgin olive oil
- ⅛ teaspoon red chili flakes
- Sea salt, as needed, to taste
- 1 pound carrots, peeled and sliced
- Sea salt
- 3 tablespoons maple syrup
- ¼ cup water, plus more as needed
- 2 tablespoons extra-virgin olive oil
- ¼ cup sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon hemp seeds
- 6 whole Brussels sprouts, leaves picked, to be left raw (for garnish)
- 1 tablespoon olive oil
- Flake sea salt
Preparation
Brussels Sprouts:
Bring a large pot of water to a boil. Add ½ pound Brussels sprouts. Blanch for about 3 minutes, until tender but firm. Drain from boiling water and place in an ice bath to stop cooking.
Heat olive oil in a skillet over medium-high heat; add chili flakes and Brussels sprouts halves, face down. Sauté for 5 minutes until lightly browned. Add salt to taste.
Maple Carrot Purée:
Place the carrots in a small saucepan, cover with water and add large pinch of sea salt. Bring to a simmer and cook until soft. Strain carrots from water and transfer to a high-speed blender. Add maple syrup and ¼ cup water, and blend until smooth, adding more water if needed. Reduce speed to low and slowly drizzle in the olive oil.
Mixed Seeds:
Combine all seeds in a small mixing bowl.
Final Assembly:
Spread 2 tablespoons of carrot purée evenly on a plate. Place 7 to 8 seared Brussels sprout halves cut side up on top of carrot purée. Toss raw Brussels sprout leaves in olive oil with a pinch of sea salt, and place on top of halves. Sprinkle with mixed seeds and a pinch of flake sea salt. Serves 4.
