Gia's Sunflower Roasted Brussels Sprouts
Janice Tiefenbach—chef at the new Italian restaurant in St. Henri, Gia—has shared with us her recipe for Sunflower Roasted Brussels Sprouts.
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Ingredients
- 5 cups raw Brussels sprouts, washed and trimmed
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1¼ cup sunflower seeds
- 3/4 cup neutral oil (vegetable/canola/tournesol)
- 3 teaspoons kosher salt, divided
- 100 ml water
- 100 ml red or white wine vinegar
- 2 teaspoons sugar
- 1/8 pound unmelted butter
- 8 sprigs fresh thyme
- Drizzle of honey
- Pinch of fleur de sel
- Freshly cracked pepper
- Remaining toasted sunflower seeds
- 2 tablespoons thyme-infused brown butter
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