kelley cooks

Cane and Table's Brussels sprouts

The BEST Brussels sprouts. Inspired by one of my all time favorite restaurant meals at Cane and Table in New Orleans. In this version, I shred half of the sprouts for added crunch.

It’s basically a sprout coleslaw and you know what it WORKS.

photo of completed recipe: Cane and Table's Brussels sprouts

  • You'll be eating in: 40 minutes

  • Active time: 20 minutes

  • Yield: 4 servings

Ingredients

For the shortcut aioli:

  • 1/4cup of mayonnaise
  • 1cloves of micropaned garlic
  • zest of 1/2 a lemon
  • 1/2teaspoon of lemon juice
  • 1teaspoons freshly cracked black pepper

For the Brussels sprouts:

  • 1lb Brussels sprouts
  • 1tablespoon olive oil
  • 1/2teaspoon Diamond Crystal kosher salt

To serve:

  • cotija cheese (optional)
  • slivered almonds (optional)

Instructions

  1. Preheat

    Preheat the oven to 425 degrees with a 12" cast iron skillet or sheet pan inside.

  2. Roast the sprouts

    Trim and quarter half of the Brussels sprouts, toss with olive oil and salt. Place in a single layer on the preheated skillet and roast at 425 for about 20 minutes until charred, tossing once.

  3. Shred the sprouts

    Shred the other half of the Brussels sprouts with a mandolin (use a safety glove!).

  4. Combine

    Mix together the roasted and shredded sprouts and add the aioli a tablespoon at a time and thoroughly mix before you add more - a little bit goes a long way! Top with cotija and slivered almonds for some crunch. Both are optional but recommended.

Notes

You may not need all of the aioli but it's a delicious used as a dip for fries or vegetables or a condiment for sandwiches.

Substitutions

Cotija cheese: I really like the funkyness of the cotija but parmesan or pecorino work great too. If you don't add cheese you may need additional salt.

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