Brussels Sprout, Oyster Mushroom And Sunchoke Recipe
Recipe from the Tasting Table Test Kitchen
Pan-Roasted Brussels Sprouts, Oyster Mushrooms And Sunchokes With Creamy Meyer Lemon Vinaigrette
Sponsored by Le Creuset
Prep Time
0
minutes
Cook Time
35
minutes
Servings
4
servings
Total time: 35 minutes
Ingredients
- Roasted Vegetables
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound Brussels sprouts, ends trimmed and heads quartered
- 1½ teaspoons kosher salt, divided
- 7 ounces oyster mushrooms, stems trimmed and mushrooms halved (about 2 cups)
- 4 garlic cloves, roughly chopped
- ½ cup dry white wine
- 1¼ pounds sunchokes (about 8), little nubs trimmed, halved lengthwise (or quartered if large)
- Vinaigrette
- Zest and juice of 1 Meyer lemon (or 1½ teaspoons lemon zest and 1½ teaspoons orange zest plus 1 tablespoon lemon juice and 1 tablespoon orange juice)
- 1 large egg yolk
- 1 tablespoon plain Greek yogurt
- 1 tablespoon finely chopped fresh dill
- ½ garlic clove, very finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup canola or grapeseed oil
Directions
- Roast the vegetables: Preheat the oven to 425°. Heat a large cast-iron skillet over high heat until it is very hot and smoking, 3 to 4 minutes. Add 2 tablespoons of the olive oil, the Brussels sprouts and ½ teaspoon salt, reduce the heat to medium-high and cook, stirring occasionally, until golden-brown, 4 to 5 minutes. Transfer the Brussels sprouts to a rimmed baking sheet pan.
- Add 1 tablespoon olive oil, the mushrooms and ½ teaspoon salt to the skillet and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute, then add the wine and cook until the wine reduces by half, 2 to 3 minutes. Transfer the mushrooms to the baking sheet with the Brussels sprouts.
- Add the remaining 2 tablespoons olive oil to the skillet along with the sunchokes, flat side down, and the remaining ½ teaspoon of salt. Turn off the heat and transfer the skillet to the oven until the sunchokes are caramelized and tender, about 20 minutes for smaller sunchokes and 25 minutes for larger ones.
- While the sunchokes roast, make the vinaigrette: In a medium bowl, whisk together the Meyer lemon zest and juice, egg yolk, yogurt, dill, garlic, salt and pepper. While whisking slowly, drizzle in the canola oil until the vinaigrette is creamy.
- Remove the skillet from the oven and use tongs to turn the sunchokes over. Return the Brussels sprouts and mushrooms to the skillet with the sunchokes and drizzle with the vinaigrette. Serve warm or at room temperature in the skillet or on a platter.