Charred vegetables have been trending at Las Vegas restaurants, and I’m in love with them.
I never thought I’d be satisfied with a bowl of cauliflower or Brussels sprouts as a meal, when I had the option to order a big juicy steak, but Vegas chefs have opened my eyes.
Carson Kitchen in downtown Vegas serves up a bowl of rainbow cauliflower that almost tastes like meat. It’s true umami-madness.
But, the only problem with an all-veg dinner is that I miss the protein.
When I visited Brian Malarky’s newest Vegas Restaurant, Searsucker, he solved that problem. He serves up a side of Brussels sprouts with toasted walnuts. Genius!
I love to recreate restaurant discoveries, so today, I made a version of Chef Marlarky’s “brussels + walnut.” Instead of walnuts, I chose to use sliced almonds.
And you know what, I liked the almonds better. Sorry chef.
I charred the sprouts with garlic in a veggie basket on the grill, but you can prepare this just as easily in a heavy skillet with a lid.
Once the sprouts are charred, you’ll find that the almonds have the same texture and shape as the leaves. They blend in so nicely, and really add meatiness to each bite.
As an added perk, my friends over at Nuts.com taught me that almonds are really good for you. They’re packed with fiber, protein and even calcium. Click on their infographic to learn even more benefits.
- 1 pound Brussels sprouts
- ¼ cup olive oil
- 3 cloves garlic, minced
- ½ tsp. salt
- ½ tsp. course ground black pepper
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1/3 cup sliced almonds
- 1 tablespoon lemon juice
Cut the stems off of each Brussels sprout and discard. Cut the sprouts in half and place in a large bowl.
Toss with olive oil, garlic, salt and pepper.
Heat the grill to high. Then, reduce to medium-high. Place a vegetable grill basket on the grill and add in the sprouts. Close the lid.
Grill for 5 minutes, opening the lid and stirring every minute.
After 5 minutes, push all of the sprouts into a pile and pour on the balsamic vinegar and soy sauce. Stir to coat. Close the lid.
Grill for 3 more minutes, stirring every minute.
Reduce the heat to low. Add the almonds and lemon juice. Leave the lid open and cook for 2 more minutes, stirring often.
Pour into a bowl and serve.