Crispy Brussels Sprouts from Beef Wellington Restaurant, Wellington, Florida. While this tucked-away restaurant in Wellington, Florida has since shut it doors, it’s roasted Brussels sprouts recipe lives on in our minds as the best we ever experienced. The restaurant was well-liked among the horsey set, as it was close to the International Polo Club and the Wellington horse show complex. Make sure to visit the local tack and polo shops along this part of the Sporting Road.
- 2 lb. Brussels sprouts, trimmed
- 1/4 cup pecans, chopped
- 1 T. vegetable oil
- 1 t. kosher salt
- 1/2 t. freshly ground black pepper
- 1 T. unsalted butter
- 1 T. Emeril’s Essence Cajun Seasoning
Preheat oven to 350 degrees and place casserole dish inside to heat up. Quarter the Brussels sprouts and add them to the hot casserole dish along with the pecans, oil, salt and pepper. Toss vegetables to coat and then bake for 20-30 minutes, until tender and very lightly browned. Remove from oven, toss with butter and serve hot. Yield: 4-6 servings.
FOR THE TOPPINGS AND DRESSING, toss with radicchio, grana padano cheese, lemon aioli, and tomato concasse (2 large tomatoes, blanched, seeded and chopped).
ALTERNATIVE TOPPING: Warm 2 T. olive oil and 1 T. butter in a skillet, browning up 4 slices of pancetta topped, with 7 ounces of vacuum-packed roasted, peeled chestnuts, roughly chopped, a small pinch of red pepper and leaves from a sprig of fresh thyme. Season with salt and pepper.