Sweet Twister™ Charred Brussels Sprouts
This Roger Mooking classic is the perfect veggie dish for the holidays.
2 C Brussels sprouts, cleaned and trimmed
2 Tbsp olive oil
1 Tbsp butter
2 whole Sweet Twister™ Peppers
1/3 C Bourbon
1/3 C 35% cream
¼ C finely and freshly grated Parmesan
Kosher salt to taste
Cracked black peppercorns to taste
Preheat oven to 500F.
Preheat a large cast iron skillet over high heat then add oil and butter. Immediately add Brussels sprouts to skillet then immediately place in preheated oven for 15 minutes.
In the meantime, place Sweet Twister™ peppers over a gas grill or gas stovetop and grill until they are half charred; make sure to turn then a couple times so all sides get charred. The peppers should remain firm with blistered skins. Remove the peppers from heat and set aside until they are just cool enough to handle. Once cooled, chop roughly and add to skillet with Brussels sprouts.
Remove pan from oven and place on stove top. Add bourbon and cream and cook until all liquid is reduced so that the vegetables are just lightly glistening and evenly coated with a thin paste of the reduced liquid. Remove from heat and add Parmesan cheese and seasoning to taste. Serve immediately.
If you don’t like Brussels sprouts then replace the whole recipe with a banana cream-filled chocolate donut and call it a day.