Jason Quinn, executive chef-owner of the downtown Santa Ana restaurant Playground, is one of the most talked about chefs in Orange County. His chef-driven menu reflects impressive culinary talent combined with the courage to create outside the norm.
He says that many of his guests think that they don’t like this vegetable, until they eat these. They end up as big fans.
He roasts them at high heat and says that cooking them in water is a culinary crime.
“Brussels sprouts are water soluble; never cook them in water,” he says. “Don’t blanch them, don’t steam them. Dry quick heat is the key.”
Sometimes Quinn serves his Brussels with a luscious bit o’ prosciutto or country ham.
Quinn’s Roasted Brussels with Mustard-Honey Vinaigrette
Yield: 4 to 6 servings
1 pound small Brussels sprouts, quartered lengthwise
Coarse salt, kosher or sea, to taste
About 1 tablespoon extra-virgin olive oil
4 tablespoons extra-virgin olive oil
1 1/2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon whole grain mustard
1. Adjust oven rack to middle position. Preheat oven to 500 degrees. Line a rimmed baking sheet with parchment paper.
2. Place Brussels sprouts on prepared rimmed baking sheet in a single layer, rounded side up. Sprinkle with salt. Drizzle with olive oil in a thin stream to get a little bit of oil on each.
3. Roast 10 to 15 minutes, or until very nicely browned and crisp. Meanwhile in a small bowl, stir together the vinaigrette ingredients. Add salt to taste. In a medium bowl, toss hot Brussels sprouts with enough of the vinaigrette to lightly coat. Serve hot, warm or at room temperature.
Source: Jason Quinn, chef-owner of the restaurant Playground, Santa Ana