Roasted Brussels Sprouts with Lemon, Parsley and Olive Oil by Michelin Starred Chef John Critchley
Vegetables are done to perfection on the Cinder grill. Controlling temperature and time is essential in creating great vegetable dishes.
- ½ pound Brussels Sprouts, Cut in ½
- 1 Tbsp Olive Oil
- Salt & Pepper
- ½ each Bell Pepper, Red, Julienned
- 1 each Lemon, Juiced, Zested
- ¼ bunch parsley, Julienned
Clean the Brussels sprouts with water and cut in half
Toss the Brussels sprouts in olive oil and season with salt and pepper
Place cut side down on the cinder grill and close the lid
Set the cinder to 185°F (this is the perfect temperature for most vegetables to break down the cell structure and tenderize without overcooking)
Once 185°F is achieved (approximately 45 minutes) lift the lid and allow some steam to escape.
Drizzle the sprouts with more olive oil and close the lid. Adjust the temperature to sear without removing the sprouts.
Once the cinder reached searing, press the button and sear just once.
Lift the lid and remove the sprouts to a small mixing bowl and toss with the lemon juice, zest, parsley and peppers
Adjust seasoning with olive oil and sea salt and place in a serving dish