The Lovell Table

We ate the best brussels sprouts ever at a restaurant in Jacksonville called The G.O.A.T and I came home and just had to recreate them.

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This is my rendition but if you are in the Jacksonville area you have to go there and try all of their wonderful tapas.

The key to this recipe is the pecan oil- using pecan oil instead of olive oil helps create a crispy skin on the brussels.

My pecan oil is from another Jacksonville spot- Congaree and Penn– but you can use whatever pecan oil you choose.

Ingredients

• One bunch of brussels sprouts halved
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons pecan oil
• 2 tablespoons fish sauce
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1/2 lemon
• 1/4 cup roughly crushed cashews

Method

1. Heat the oven to 400 degrees
2. Off of the stove coat the bottom of a cast iron skillet in the pecan oil
3. Place the brussels sprouts on the cast iron skillet cut side down in a single layer if possible
4. Place the skillet with the brussels on the stove at medium heat
5. After two minutes season with salt and pepper
6. After three more minutes check the bottom of the brussels to see if they are crisp and brown
7. Remove the skillet from the heat once the brussels begin to turn green and the cut sides are brown (do not exceed 7 minutes in the skillet)
8. Transfer the brussels to a baking sheet lined with tin foil
9. Toss the brussels with the fish sauce, ginger, and garlic
10. Place the brussels in the oven for 10-14 minutes until cooked through completely, take out and toss at the halfway mark
11. Once the brussels are cooked remove them from the oven and squeeze the lemon over them
12. Transfer the brussels to a bowl and top with crushed cashews

Watch me make the brussels on Instagram

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