Brussels Sprout Tacos With Spicy Peanut Butter Recipes

BRUSSELS SPROUT TACOS WITH SPICY PEANUT BUTTER RECIPE

Steps:

• Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
• Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
• Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.
• To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
• Vinaigrette can be made 1 week ahead. Cover and chill.

BRUSSELS SPROUTS WITH BROWNED BUTTER

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
• Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
• Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
• Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

BRUSSELS-SPROUT TACOS

Steps:

• In a small bowl, combine onion with lime juice; season with salt. Toast tortillas over a gas flame until lightly charred, or blister under the broiler. Stack on a plate and cover with a clean kitchen towel. Mash avocado; season with salt. Spread tortillas with avocado; top with sprouts, pickled onion, peanuts, and cilantro. Serve with lime wedges.