K: Alright people this recipe is brussels sprouts and um oh s*** pan-roasted, they're amazing
L: No dull knives in this kitchen. K: No dull knives, we are some sharp ladies and some
sharp knives and we're gonna show you how to make brussels sprouts pan-roasted
L: With my secret technique K: Maple Dijon dressing and roasted hazelnuts, get excited
L: The hazelnuts are in the oven. Keeping a close watch on them and they burn quickly
so set a timer. This is one of the few things I burn in the kitchen. I burn nuts all the time
L: I'm like "I got it, I'll remmeber it" and then I don't K: Mhmm hot nuts L: Let's get the brussels sprouts in the pan first so we can start the cooking proccess
K:This is a couple cups, this is like L: This is one pound K: One pound of brussels sprouts
L: Yes, and I've cut them in half so that they are, I cut them in half lengthwise which means from the top down
so that the stem is on the bottom and if you were to cut them in half the other
way they would fall apart because they're like little cabbages right?
L: A bunch of little leaves K: This stays in its shape and its nice and delicious L: keeps its shape
L: So you can dump them on in alright and then what I like to do is
flip them so that the flat side is down and then you're getting the most surface
area for that delicious char that we all crave. Okay so what we're gonna do now is
we're just gonna add a bit of water to this. This is the technique that I've
figured out over the years. All the water evaporates and then when it gets to the
bottom the oil takes over it's from the butter and then you get that crisp
L: So I add about half a cup of water, maybe a little more, and you'll see as as we go
we're gonna add a little bit more it's gonna evaporate,
it's gonna cook down and it's kind of you know perpetually winging it as I do
just kind of seeing how it goes that you can fork test them see when they're done
and when their close to done is when you add the oil so it doesn't burn and we'll
add a little bit of salt with the water as well so that it dissolves into the brussles
K: That is the most brilliant way to do this because trust me I have eaten every
kind of Brussels sprout, they can be too soggy, they can be too firm, that is
like, she makes them to perfection and now this is I'm learning I'm learning this your magical way
L: So we're just gonna pop this on the stove K: I can smell those hazelnuts. Our hazelnuts are burned! They are totally brunt, but its okay L: You know what they actually might be okay, let's see
K: Roasted hazelnuts, what's that song? Like hazelnuts roasting on an open fire L: Oh chestnuts K: Close enough
K: I'm going to eat one, Oh that was hot! That was really hot
L: Okay let's just see, I think these are actually okay to use. Let's taste. I mean, deeper flavor
L: In the mean time, we should make the dressing so that's ready to go. So what we're gonna do is we're gonna take the shallot
Peel almost an extra layer because I really hate the papery skins
of onions when they're in my food. This is also sharp, you can grate your knuckles very easily K: Alright, don't grate the knuckles, keep it still.
K: Just like this? L: Yep, just like that
K:I feel like I'm going to slice some fingers off L: Yeah you're making me a little nervous
L: That looks great, okay cool. Let's ditch this. K: My eyes are burning. Alright so we have our shallot chopped and our Brussels our steamed
L: So as they are steaming I'm going to add a little bit more water because as you can see, I've got a little fork right
here you can see that they're not quite cooked yet, but they're getting there
they're getting softer, we're pretty close. I'm just gonna add a little bit
more water not as much as the first time
K: I mean its taking like all the restraint that I have to not eat all of this as we go. But I'm going to eat this. L: I'm going to add a little bit of salt in here because this will dissolve into the water
K: Salt bae. This is my salt bae L: Oh im doing it wrong K: No you can do it however you want your still my salt bae
K: Thats so cute L: Forever salt bae K: forever my salt bae
L: So throw that in, that's about a tablespoon of Dijon mustard. We've got two tablespoons of
olive oil here K: Two tablespoons olive oil, dijon mustard
L: yep and this is a tablespoon of maple syrup K: Now we are talking, this is my vibe
L: Pepper, a heafty pinch K: Pinch of some pepper. Okay fab L: And then just a little pinch of salt. I always
use mineral salt because it has all of these trace minerals that are really hard to get in the rest of your diet, but are actually essential. Stir it up
L: Maybe dip a pinkie in there and give it a taste K: Now these are the perks of the job
K and L: Mhmmmm K:Wow so this is my favoirite. Like this is what's crazy.Guys it's so easy to make this stuff. I love these flavors
K: like whoa it' s only a couple the ingredient L: I can remember the last time I bought a salad dressing
K: Okay, what is happening here? What happened?
L: Woah Woah K: I'm ready. I'm getting extra confident in here. Now what?
L: We're doing , this is looking pretty good. We're getting close. You can see how it's starting to caramelize at the bottom
K: That beautiful sizzle. It's beautiful.
L: So now we're gonna add a little oil. We've stirred them up they're pretty
steamed out and now we're if you want them to sizzle, right? So just a little bit of oil. You can hear it
K: I wish you could smell this guys it smells so amazing
L: The cool thing about cast iron is that it will keep cooking, this stays hot for a long time, so it's a good
it's a good thing to know because if these were, if these were done you know, you
would want to remove them immediately from the cast iron like if they were done you left them they would get overcooked
K: You cannot get that kind of sizzle and like browning from a regular pan maybe that is why I've never been
able to reach this level of perfection with my russel sprouts
L: You can get it with a stainless steel pan, but not a a nonstick pan, but also I love cooking in
cast iron because it actually adds iron into your diet and then here's what
we're gonna do with the hazelnuts. This is kind of fun. I'm gonna take them and see
how this skin is starting to peel? You know you're just gonna rub them and then
you'll just place them on the cutting board. These are extra toasted K: It smells so nice
L: Triple toasted. We'll get this out of the way K: Delicious
L: This is gonna be delicious. This is gonna be a little hard to chop because they are going to be super rolley. You could actually do this in
your food processor and just like pulse chop it a couple times, super easy
L: This is a rough chop, right. So it doesn't need to be perfect. You kind of just want to break each one down a little bit, you know?
If there are a few whole ones, it's like a nice surprise for whoever gets it. K: Wow Gorg.
L: Alright, brussels sprouts get scooped in here. K: I would eat all of these, just like this. L: I mean they're ready to go just like that
but we're gonna add and make them a little fancier. Alright, and then this is it, this is the last thing. I'll let you do the honors. Pour that on top, your
beautiful dressing. So you can also make this in the blender if you like triple the recipe, it's too little.
K: So now we're gonna toss our beautiful brussels. Guys, this is, do you see what is happening in this bowl? It is gorgeous.
K:Okay that's it! So like Lena just said
this is an amazing like side dish for Thanksgiving. They're gorgeous, they're
really impressive like if I brought this to the dinner, if I saw this at dinner, I
would be like, I would skip the turkey go straight to this. Actually I skip the turkey anyway and go straight to this
L: And we can plate it and just you can just see how
beautiful let's just pour it in a pile right on top, right in the middle, beautiful, beautiful work.
L and K: Ta Da! K: And, happy thanksgiving everyone L: happy thanksgiving
K:Or just happy any day L: Life K:Happy life, enjoy, happy life
K: Lena, oh my gosh. That is insane, that is so good. It's like sweet and salty and savory crunchy
and chewy. Oh all the feels, all the feels on this Brussels sprouts
you want to make these you also want to stay tuned for more videos. Lena's such
an amazing human being and just like generally you just should listen to
everything she says and follow it. So keep coming back and learning how to cook with us. Bye!