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Print Recipe
Cook Time 15 minutes
Oven time 1 hour
Wine Chinon
Servings 4 people

Equipment

  • hand blender
  • Fine cheese grater
  • sheet of baking paper
  • silicone brush

Ingredients
  

  • 500 gr (cleaned) Brussels sprouts
  • 250 gr mini Roma tomatoes on the branch (or otherwise aromatic and sweet mini tomatoes)
  • 10 gr Parmigiano Reggiano
  • 2 tbsp mascarpone
  • 8 macadamia nuts
  • 1 tsp baharat
  • chili pepper
  • salt & pepper

Instructions
 

Oven dried tomatoes

  • Line an oven rack with a sheet of baking paper and heat the oven to 100℃.
  • Cut all the mini tomatoes in half lenghtwise and put them skin down in the baking paper.
  • Grind some salt and pepper on the cutting sides (that are upwards) of the tomatoes and put the rack in the oven for an hour.

Brussels sprouts

  • Cook the Brussels sprouts for about 8 minutes (depending on how big they are, you can test one to see if it's smashable (soft enough) without becoming pulp (too soft).
  • Carefully 'smash' the sprouts with the bottom of a glass.
  • When the tomatoes are ready, take the rack out of the oven and the tomatoes off the baking sheet.
  • Turn the oven heat up to 180℃.
  • Put the smashed sprouts on the baking sheet.
  • Mix the baharat with some olive oil. Use a silicone brush to put baharat oil on each smashed sprout. Grate some Parmesan on top.
  • Put the sprouts in the oven for 8-10 minutes until a bit crunchy.

Dip sauce

  • Meanwhile, make the dip sauce by putting the oven dried tomatoes, the macadamia's and two table spoons of mascarpone in your hand blender, grind some dried chili pepper over it and then blend to a smooth sauce.
  • Serve the sprouts with the dip sauce. Enjoy!