Roasted brussels sprouts are definitely not a new dish in the food world. But after trying some at a local restaurant recently and practically licking the plate, I had to try and recreate the recipe.
It was date night. We went back and forth on places to eat and ended up at James Republic, a new place here in Long Beach.
My wife had been there before and swore that the roasted brussels sprouts with pancetta were over-the-top ridiculously good. We shared a plate as an appetizer and brussels sprout heaven opened up for me.
The brussels were charred and sweet with chunks of bacon mixed through, and a 60 minute egg sat on top just goading me to poke it. That's right, the egg is cooked for 60 minutes using some kind of scientific sous vide temperature experiment.
The result is a perfectly runny egg, though I saved myself the hour and just poached my egg the old fashioned way.
A dollop of garlic and lemon aioli on the side makes the perfect creamy sauce when the egg is burst and everything gets gently mixed together. I would go back just for these brussels sprouts they were so damn good!
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