Did you catch last week’s post about Ceia Kitchen + Bar? If you can’t make it to Newburyport, you can experience a taste of Ceia in your own home with this delicious recipe for Schmaltz Roasted Brussel Sprouts with Shallot Puree from Ceia’s Executive Chef, Jeremy Glover.
I’ve made these brussel sprouts twice since Jeremy shared the recipe with me. You are going to love them! Brussel sprouts are so decadent roasted this way. With the sweet and tangy puree on top, Bean couldn’t get enough of it!
I’m not going to pretend Schmaltz was part of my culinary vocabulary. I had to look it up. Wikipedia says it’s “rendered chicken or duck fat used for cooking in European cuisine.” You can skim the fat off homemade bone broth, or cheat like I did and pick up a container of duck fat at a local market like Grand Trunk World Market or Whole Foods. For a vegan option, just roast the sprouts with olive oil and follow the rest of the recipe for the shallot puree. Chef Jeremy recommends this olive oil.
Set up your puree ingredients while the sprouts are roasting. Pre-measure your olive oil. Pour the shallot vinegar and honey into the blender or food processor. I used my 15 year old Cuisinart and it was totally fine. Once the shallots and garlic were roasted, the shallot puree came together quickly. I can see myself making it with other meals for sure.
I served these Schmaltz Roasted Brussel Sprouts on a weeknight with a roast chicken, butternut squash, and quinoa. The flavors meshed really well with the sprouts. There was plenty of shallot puree to drizzle over our plates, which we did. Maybe even more than a drizzle! It tasted amazing over the quinoa.
Schmaltz Roasted Brussel Sprouts with Shallot Puree may sound complicated, but it’s not a hard recipe to follow. Add it to the menu for your next dinner party because it will definitely impress your guests! These fancy sprouts will be a gorgeous addition to any holiday table with their festive combination of red and green. Cómelo todo!
- 24 Brussel sprouts
- 3 tablespoons chicken or duck fat
- 3 cloves garlic, smashed
- 2 shallots, cut length wise
- 2 tablespoons sherry vinegar
- 2 tablespoons raw honey
- 4 tablespoons quality extra virgin olive oil
- 12 pomegranate seeds
- Salt to taste
- Preheat oven to 375 degrees.
- Cut sprouts in half lengthwise, smash the cloves of garlic, cut shallots, and toss together with warm chicken or duck fat and salt.
- Roast on sheet pan until Brussel sprouts are dark and crisp. The garlic and shallots should be soft as well. This may take 20 – 25 minutes.
- Take sheet pan out of oven, peel shallots, place one and a half in blender with vinegar, honey, and garlic. Blend mixture until smooth. Drizzle oil slowly until fully emulsified.
- Arrange sprouts in a pile, petal out the half shallot that isn’t in the vinaigrette. Place vinaigrette in a few spots on the sprouts. Finish with the pomegranate seeds.