Ingredients

Directions

Best Ever Brussels Sprouts

Fire up the good life!

Oven Tips

Always leave oven door open with radiant flames and/or cooking at 400 degrees and above.

Use high temp gloves and proper tools when cooking with a wood-fired oven.

1 Lb. Brussels Sprouts, trimmed and cut in half lengthwise

3 Large Peeled Shallots, cut into half inch lengthwise wedges

3 Tablespoons Olive Oil

1/2 teaspoon Kosher Salt

1 Tablespoon Dijon Mustard

1/2 C Dry White Wine

1/2 teaspoon Ground White Pepper

1/8 teaspoon Yellow Mustard Seeds – optional

Fire up your CBO to 400-450 degrees – use an infrared gun to check temp when ready.

Toss sprouts and shallots in olive oil and dust with kosher salt. Drizzle a thin layer of olive oil into

the bottom of a medium cast iron skillet or clay baker; large enough to snugly fit the sprouts and

shallots in a single layer.

Lay vegetables cut side down in the pan and place uncovered, directly on hearth, or on a thin

layer of embers. Cook for ten minutes and toss a few times while roasting.

Combine remaining ingredients and pour over the vegetables after the first ten minutes of

cooking. Cover pan lightly with foil or lid and return to oven. Continue roasting for another 10

minutes or until sprouts are soft when pierced with a knife. Uncover and roast for a few more

minutes or until the tops are well-browned. Remove from heat and serve while hot.

Makes 4 Side Dish Servings

More recipes and videos at chicagobrickoven.com

Recipe adapted for CBO by

the author of Wood-Fired

Cooking, Mary Karlin