Roasted Brussels Sprouts
Servings : 25 Portions
Calories : 45kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spoon
- Mixing Bowl or Pan
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 1.5 kg Brussel Sprouts fresh
- 80 gm Onions fresh, diced
- ½ tsp Black Pepper
- 50 ml Olive Oil extra virgin
- 10 gm Tarragon fresh
Instructions
- Trim Brussels Sprout ends and cut in half lengthwise.
- Blanch or steam Brussels Sprouts for 6 minutes. Alternately, in a ½ size- 2” deep production pan, with 2 cm (1 “) of water and covered with plastic wrap and aluminum foil, blanch Brussels Sprouts and chopped onions in a Multigen for 15 minutes.
- In a large bowl, combine all ingredients and transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil.Place pan in Multigen for 20 minutes. Remove from Multigen and serve Hot.
- Bulk: Portion into service dishes or leave in bulk for dining room service.Cold Plating: allow to cool and plate alone or as a side dish. Place on the hot side of the tray prior to service.
- Garnish: Chopped tarragon or other herbsFood Accompany: Any appropriate protein
Notes
