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Style Magazine

Dinner Date – June 2014

May 30, 2014 11:00AM ● By Style

Cavolini Al Forno – photo courtesy of Andrews McMeel Publishing.


Nom Nom Paleo by Michelle Tam and Henry FongNom Nom Paleo by Henry Fong

(Andrews McMeel Publishing, 2013, $35)
As the name suggests, Brussels sprouts hail from Belgium, where these tender buds have been cultivated for centuries. But sadly, they’re nowhere near as popular as their culinary compatriot: Belgian waffles. I get it: Most people prefer syrup-drenched breakfast cakes to vegetables.
Obviously, they haven’t yet tried roasted Brussels sprouts tossed in sharp mustard vinaigrette and topped with prosciutto chips and sieved egg. This hearty Italian side will convert even the staunchest sprouts hater. Personally, I can’t get enough of ‘cavolini al forno’ (sprouts in the oven)—I often add extra ‘porkitos’ and eggs so I can enjoy an entrée-sized portion of this dish.

Mustard Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tsp. aged balsamic vinegar
  • 2 tsp. Dijon-style mustard
  • 2 tsp. minced shallot
  • 1/2 tsp. kosher salt
  • Freshly ground black pepper

Brussels Sprouts

  • 2 lbs. Brussels sprouts, trimmed and halved
  • 3 tbsp. melted ghee
  • Kosher salt
  • Freshly ground black pepper
  • 4 porkitos, crumbled (crispy prosciutto chips; for recipe, visit
  • 2 hard-boiled eggs, peeled and pushed through a sieve

1. If you haven’t made a batch of porkitos yet, hop to it—especially if you’ve only got one oven.

2. Preheat oven to 400 degrees with the rack in the middle position. Then, combine all vinaigrette ingredients in a jar. Seal tightly and shake well.
3. Toss the Brussels sprouts with melted ghee and season with salt and pepper to taste. Arrange the sprouts in a single layer on a foil-lined baking sheet and roast for 35 minutes or until browned on the outside and tender on the inside, rotating the tray and flipping the sprouts at the midpoint. (If you don’t have hard-boiled eggs handy, now’s the perfect time to make some.)

4. Toss the Brussels sprouts with the vinaigrette in a large bowl. Plate the sprouts, add a sprinkle of crumbled porkitos and garnish with the sieved eggs. Taste and adjust for seasoning; serve immediately. Serves 6.


Tony Magee founded Lagunitas Brewing Company—known for their radical interpretations of traditional beer styles and cheeky, descriptive text on their packaging—in 1993. Since the mid-2000s, this Petaluma brewery has been one of the fastest growing craft breweries in the U.S., currently ranking as the country’s fifth largest.
Lagunitas Little Sumpin’ Sumpin’ is a filtered American pale wheat ale with 7.5-percent alcohol by volume (ABV) that packs a punch of hops, along with refreshing notes of grapefruit and pine. Fans of IPAs and wheat beers will approve both of the beer’s silky body and strong finish—especially when paired with this month’s recipe of Cavolini Al Forno.

Heather Zamarripa, Executive Chef, 36 Handles Pub & Eatery