Chef's Choose Staub



Brussels Sprouts

First, bring the water to a rapid boil and blanch Brussels sprouts in small amounts for approximately 2 minutes or until tender but not fully cooked. Shock in ice water and dry on towels. Preheat oven to 400˚F. In a hot sauté pan, add olive oil, Brussels sprouts, and salt. Place in the oven and roast for about 5-8 minutes, stirring occasionally to make sure that they are evenly roasted. Remove from the oven and transfer onto paper towel lined tray.



In a mixing bowl, combine together and whisk. 


The Dish

Using the same pan the Brussels were roasted in, on medium-high heat, add olive oil and quickly fry leaves of basil and mint, add sunflower seeds, red finger chilies, and toss. On a platter, plate Brussels and evenly sprinkle avocado. Drizzle dressing, top with herb mix and finish with lime zest, sea salt, and black pepper.

Serves 6




Brussels Sprouts

2 cups Medium-sized Brussels sprouts, blanched, shocked and cut in half

¼ cup Extra Virgin Olive Oil

1 Tbsp. Kosher Salt

As Needed Black Pepper, freshly milled



¼ cup Lime Juice

¼ cup Extra Virgin Olive Oil

1 Tbsp. Dijon Mustard

1 tsp. Whole Grain Mustard

2 tsp. Honey

1 ½ tsp. Tabasco

2 tsp. Kosher Salt


The Dish

1 Tbsp. Extra Virgin Olive Oil½ cup Basil, picked, rough chopped

¼ cup Mint, picked, rough chopped

½ Large Avocado, ½” cubes

2 Tbsp. Sunflower Seeds, toasted

½ piece Red Finger Chili, thinly sliced with seeds

3 Tbsp. Dressing

1 each - Lime for zesting

            Maine Sea Salt, coarse

            Black Pepper, freshly milled




Staub Perfect Pan (4.5 Qt.)

By: Dan Kluger, ABC Kitchen