Monday, August 22, 2016

Barbecue Roasted Brussels Sprouts

Jay Ducote’s Jay D’s Louisiana Barbecue Sauce is carefully crafted from a blend of traditional Louisiana spices, with a hit of pure cane sugar for some natural sweetness. Paired with his Louisiana Molasses Mustard, the combination is terrific – sweet and tangy, with a kick! These oven roasted Brussels sprouts are the perfect vehicle for this taste sensation. Let these little babies get good and brown, and you have a delicious treat to accompany your next meal. A finish of Aleppo pepper adds a bright pop of heat. Bet you can’t stop eating them!

Barbecue Roasted Brussels Sprouts
by Gary Gee
Serves 4

1 pound Brussels sprouts, halved, root end trimmed
Coarse sea salt
2 Tablespoons Jay D’s Louisiana Barbecue Sauce
1 Tablespoon Jay D’s Louisiana Molasses Mustard
1 Tablespoon lard, chicken fat, beef fat, or vegetable oil
Freshly ground black pepper
1 teaspoon Aleppo pepper

Place Brussels sprouts in a medium bowl. Fill with cold water. Add approximately 2 Tablespoons salt, and stir gently to dissolve. Soak Brussels sprouts for 30 minutes. Drain, rinse, and soak again with water only for about five minutes. Drain. Spin Brussels sprouts dry in salad spinner, or blot well with paper towels. Set aside.

Preheat convection oven to 375°F, or conventional oven to 400°F. Prepare rimmed baking sheet by lining with heavy duty aluminum foil.

In a small dish, stir together Jay D’s Barbecue Sauce and Jay D’s Molasses Mustard. Set aside.

Place Brussels sprouts on baking sheet. Add 1 Tablespoon barbecue/mustard mixture and the lard, fat, or oil. Using your hands, rub all together, coating the sprouts well, and landing them cut side up. Sprinkle liberally with salt and pepper. Turn sprouts over, and season again, leaving cut side down.

Roast Brussels sprouts in oven for approximately 6-8 minutes, or until cut side is slightly brown, but the sprouts are still firm. Using tongs, carefully turn each sprout over (cut side up). Brush with one Tablespoon of the remaining barbecue/mustard mixture. Continue roasting for 4-6 minutes, until Brussels sprouts are nicely brown, and just fork tender. Toss with remaining barbecue/mustard mixture, sprinkle with Aleppo pepper, and remove to serving platter. Serve at once.


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