Roasted Brussels sprouts with date jalapeño cashew cream

Sean Venus
Venus Spirits Cocktails & Kitchen, Santa Cruz

Brussels sprouts are known for their nutritional value, but this treatment is more indulgent than healthful. The dish is especially decadent served alongside the Gun Smoke cocktail.

Ingredients

Date jalapeño cashew cream
1/2 lb. raw cashew nuts
2 tbsp. chopped dates
1 tbsp. chopped jalapeño, stem removed (remove seeds if you prefer less heat)
1/2 tbsp. minced shallots
1/2 tbsp. minced garlic
2 tbsp. lime juice
1 tbsp. grapeseed oil
Salt, to taste
1/2 cup water

Roasted Brussels sprouts
2 lb. Brussels sprouts, trimmed and halved
1/4 cup grapeseed oil
1/2 tsp. salt
1/2 tsp. pepper

Instructions

For cashew cream: Soak cashews in water for 4 to 6 hours or overnight. Rinse. In a food processor or high-powered blender, blend dates, jalapeños, shallots, garlic, lime juice, oil, salt and a bit of water until smooth, 2 to 3 minutes. Turn food processor off, add cashews, then continue to blend until smooth, 4 to 5 minutes, adding water as needed. Salt to taste.

For Brussels sprouts: Preheat oven to 450 degrees. Toss Brussels sprouts in oil in a large bowl, and season with salt and pepper. Place parchment paper on a sheet pan, evenly spread Brussels sprouts on pan, and add more salt and pepper. Roast until softened and deeply brown, 20 to 25 minutes. Set aside to cool.

To serve: Spread cashew cream on the bottom of each plate, place Brussels sprouts on top and garnish with your choice of fresh herbs and/or nuts—get creative!

Serves 4 to 6