Equipment
Ingredients
Roasted Vegetables
- 500 g brussels sprouts, trimmed and halved
- 150 g kale, tough stems removed, leaves torn into bite-sized pieces
- 45 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Cinnamon-Butter Yogurt
- 40 g unsalted butter
- 200 g greek yogurt, plain, whole milk preferred
- 2 g ground cinnamon
- 2 g kosher salt
Spiced Chestnuts
- 150 g cooked peeled chestnuts, roughly chopped
- 15 g unsalted butter
- 30 ml maple syrup
- 1 g ground nutmeg
Crispy Sage Garnish
- 20 fresh sage leaves
- 30 ml olive oil
Nutrition (per serving)
Method
Preheat oven to 220 C (425 F). Place the large baking sheet in the oven while it preheats to ensure a beautifully charred exterior on the vegetables.
In a large mixing bowl, toss the halved Brussels sprouts with 30ml of olive oil, kosher salt, and black pepper until thoroughly coated.
Carefully remove the hot baking sheet from the oven. Arrange the Brussels sprouts cut-side down. Roast for 18 to 20 minutes until deeply browned and tender.
While the sprouts roast, toss the torn kale leaves with the remaining 15ml of olive oil, massaging lightly so the oil coats every crevice. During the last 6 minutes of the sprouts' roasting time, scatter the kale over the baking sheet. Roast until the edges of the kale are crispy.
In a small saucepan over medium heat, melt 40g of butter. Swirl the pan occasionally until the butter foams, then subsides, and small brown flecks form at the bottom, emitting a nutty aroma. Immediately remove from heat and transfer to a small bowl to cool slightly.
Once the brown butter has cooled to room temperature, whisk it into the Greek yogurt along with the ground cinnamon and salt until smooth and fully emulsified.
In a small skillet, melt 15g of butter over medium heat. Add the chopped chestnuts, maple syrup, and nutmeg. Cook, stirring frequently, until the chestnuts are fragrant, heated through, and coated in a sticky glaze. Set aside.
Wipe the small skillet clean, add 30ml olive oil, and place over medium-high heat. Once the oil shimmers, drop in the fresh sage leaves. Fry for 10 to 15 seconds until crisp but still vibrant green. Transfer to a paper towel using a slotted spoon.
To serve, spread the cinnamon-butter yogurt in an even swoop across the bottom of a large serving platter. Pile the warm roasted Brussels sprouts and crispy kale on top. Scatter the sticky glazed chestnuts over the vegetables, and finish by garnishing with the fried sage leaves.
Chef's Notes
- Preheating the baking sheet is a professional technique for brassicas like Brussels sprouts; it shock-sears the flat cut side on contact to jumpstart the Maillard reaction without overcooking the center.
- When frying sage, residual heat will continue to cook the leaves after they are removed from the oil. Pull them out the moment the aggressive bubbling subsides to preserve their vibrant green color and prevent bitter notes.
- Using full-fat, whole milk Greek yogurt is essential here. The higher fat content prevents the dairy from separating or breaking when the warm brown butter is introduced, resulting in a significantly richer mouthfeel.
- To save time on a busy holiday, the yogurt sauce and glazed chestnuts can be prepared a day in advance. Simply bring the yogurt to room temperature and gently rewarm the chestnuts before plating.
Storage
Refrigerator: 3 days — Store components separately if possible. The kale and sage will lose their crispness when stored.
Reheating: Reheat Brussels sprouts and chestnuts in a 175 C oven until warm. Serve over chilled or room temperature yogurt.
