Candied Brussels Sprouts
Blanched Brussels sprouts are tossed in a simple but foolproof sauce of maple syrup, Dijon, and shallots, infusing flavor and transforming any errant leaves (pro tip: make sure there are errant leaves) into super-crisp, sweet chips.
SERVES 6
1 cup olive oil
1 cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons minced shallots
3 teaspoons salt, divided
2 teaspoons black pepper
1 pound Brussels sprouts, stems and brown leaves removed, halved
1. In a medium bowl, whisk olive oil, maple syrup, mustard, shallots, 2 teaspoons salt, and pepper. Set aside.
2. Fill a large bowl with ice water. Set aside.
3. In a large pot, add 4 quarts water and remaining 1 teaspoon salt, and bring to a boil. Add Brussels sprouts and cook 3 to 4 minutes. Remove from boiling water and immediately transfer to ice water to prevent overcooking. Let cool completely, then drain and pat dry.
4. In a large skillet over medium heat, add sauce and bring to a simmer. Add Brussels sprouts and toss to coat evenly. Cook 5 minutes, tossing continuously until evenly browned. Serve warm.
Crocchette di Patate
With origins in Naples and Sicily, these golden fried cheesy potato nuggets are one of Southern Italy’s best street foods.
MAKES 10 CROCCHETTES
2 pounds Russet or Yukon Gold potatoes (about 8 medium potatoes)½ tablespoon salt½ tablespoon black pepper½ tablespoon minced garlic¼ cup finely chopped fresh parsley1 (8-ounce) wheel of cashew-based vegan mozzarella, cut into ¼-inch1 cup all-purpose flour1 cup unsweetened oat milk½ tablespoon powdered egg replacer mixed with 2 tablespoons water1 cup panko breadcrumbs2 to 3 cups avocado oil, for frying
