This is me attempting to re-create a mind-blowing brunch side dish I had awhile back – and mostly succeeding. This isn’t quite the same, but it’s still pretty fantastic and gives me a good excuse to re-visit Marietta for another taste.
Gluten-free, vegetarian, paleo
Whipped Garlic Brussels Sprouts
1 pound brussels sprouts
Olive oil
Kosher salt
Black pepper
1 head garlic
1 clove garlic
2 tsp. granulated garlic
2 tsp. olive oil
2 tsp. ghee
First, you’ll need that head of garlic to be caramelized. Chop the top (non root) end off, drizzle with a little olive oil, wrap in foil, and bake at 400 degrees F for 45 minutes.
Remove from the oven and unwrap to cool.
On to the brussels. Wash your brussels, cut the stem ends off, and halve or quarter (you want them all a uniform size). Add to a cast iron skillet. Toss with 2 good glugs of olive oil, a couple generous pinches of Kosher salt and a few grinds black pepper.
Bake at 400 for 30 minutes, or until roasted and browned.
While your brussels are going, add the caramelized garlic, fresh garlic (grated), granulated garlic, 2 tsp. olive oil, 2 tsp. ghee, and a couple more pinches of Kosher salt to a small bowl (or mortar) and mash together to form a paste.
When the brussels are done, add the paste and toss to combine. Taste, and add a bit more salt if needed.
Serves 2, maybe 3 as a side dish
Gastography 