Seared Brussels Sprouts with Sunflower Butter and Cranberries


INGREDIENTS

  • 1 dozen brussels sprouts
  • 3 tbsps olive oil
  • 1 cup raw sunflower seeds
  • 1 cup cranberries, fresh or thawed if frozen
  • 1 cup orange juice
  • 2 tbsps honey
  • 1 star anise
  • 2 juniper berries
  • 1 sprig rosemary
  • salt
  • black pepper

DIRECTIONS

  1. Combine the orange juice, star anise, honey, juniper berries and rosemary. Bring to a boil in a sauce pot. Add the cranberries and keep at a low heat until they are tender.
  2. Toast the sunflower seeds in a frying pan over medium heat, stirring constantly until they smell nutty and are hot to the touch, about 4 minutes. Remove from heat.
  3. Cover them with just enough water to keep them submerged and let them sit for 2 minutes. Strain off the water and add the seeds to a food processor or blender. Blend them, adding just enough water to allow the food processor to spin. Season with a pinch of salt.
  4. Preheat oven to 425F.
  5. Cut the brussels sprouts in half vertically, trim off the bottom, and remove the loose leaves. Toss with olive oil, salt and pepper.
  6. Lay out evenly on a baking sheet and cook in the oven until the outsides are blistered and the inside is knife tender, about 10 minutes.
  7. To assemble, spread a thin layer of the sunflower butter on the cut side of the brussels sprouts.
  8. Finish with a cranberry on top of each. Candied or fresh orange zest also makes a wonderful garnish.