Roy’s Hawaii Kai Brussels Sprouts & Frisee Salad
(Home Friendly Version)
Ingredients
Serves 4-6
2# Brussels Sprouts, trimmed and cut in half
Extra Virgin Olive Oil (for drizzling)
1 stick Salted Butter (half of the stick for greasing the sheet pan, and the other half to toss)
1 cup White Balsamic Vinegar
1/4 cup Toasted Pine Nuts
1/4 cup g Golden Raisins
1 head Frisee
Juice of 1 lemon
PREPARATION
Pre-heat oven to 400 degrees. On a sheet pan, toss the brussels sprouts with extra virgin olive oil, half stick of butter, lemon juice, and salt. Roast approximately 20 mins, or until brussels sprouts are slightly crisp. Re-season to taste.
In a small saucepan (for brown butter), melt half stick salted butter and let cook over medium heat until the milk solids have browned. Keep an eye, once the butter starts to turn light golden brown, it can burn quickly. Look for a light chocolate color and nutty scent - remove from heat immediately.
In a separate small saucepan heat the white balsamic vinegar over medium and let reduce till a light maple syrup consistency. Remove from heat immediately. *Note - it may be easier to buy a store-bought balsamic reduction (doesn't need to be white balsamic, just looking for something with a little sweetness).
Trim the bottom of the frisee and any discolored leaves. Soak in ice water until crisp, then drain excess water.
To assemble, mix hot brussels sprouts, frisee, raisins, pine nuts, and brown butter. Season to taste with lemon juice, salt and pepper. Drizzle with balsamic reduction and olive oil to finish and enjoy!