The Perfect Brussels Sprouts

Chef Matt O’Neill at Ajax Tavern has a cult following, and not just for his double cheeseburgers and truffle fries. While they are quite addictive, it’s his Brussels sprouts that have guests clamoring for the recipe and wanting to meet the man behind the magic greens.

So, without further ado, here is the secret recipe (shhhh, don’t tell anyone else):

Brussels sprout recipe

20 Brussels sprouts

1 pomegranate

2 oz pomegranate molasses

1 oz lemon juice

2 oz chestnuts

2 T butter

Take Brussels sprouts and cut them in half lengthwise. Blanch them in boiling, salted water for 5 minutes or until tender. Then shock in ice water to cool. In a large sauté pan, heat up some olive oil until the smoke point. Remove from heat and add Brussels.  Add butter to even out browning color to Brussels. Once golden brown remove from pan and add pomegranate molasses, pomegranate seeds, lemon juice and crushed chestnuts to finish on top.

If you can’t find pomegranate molasses, you can buy pomegranate juice from the store and reduce it in a pan on a low flame until it reaches a syrupy consistency.

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