10 November 2010

eat your brussels sprouts


I never loved brussels sprouts.  They always tasted just like little tiny cabbages, which I suppose is exactly what they are. Meh.  At the risk of sounding like the kind of persons that thinks you can grow spaghetti in your garden, I confess that I had no idea brussels sprouts grew on stalks like this. I guess I never thought about how they grow, because at the grocery store they are already picked and ready.  But now that we've been riding this fresh local vegetable kick for awhile, I see them in all of their weird, natural splendor.


So I was skeptical about trying a recipe in which they were the primary ingredient.  It turned out to be really amazing, so for all of you other skeptics out there... this one's for you. 

Shredded Brussels Sprouts with Lemon and Poppy Seeds
(original recipe from Whole Living)

Ingredients
  • 1 tbsp lemon juice
  • 1 lb brussels sprouts, finely sliced
  • 1 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • sea salt and freshly ground pepper
  • 1 garlic clove, minced
  • 2 tsp poppy seeds
  • 1/4 cup vegetable stock

Directions
  1. Toss lemon juice with brussels sprouts in a medium bowl.
  2. Heat butter and oil in a large pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook one minute more.
We ate these with the leftover vegetables from our Cornish pasties and the combination was incredible.  I baked the squash, onion, garlic, herbs, pine nuts and parmesan cheese in a small casserole dish and topped it with torn pieces of multi-grain bread.  After 30 minutes or so at 350 degrees, I took the leftovers out and mixed them with the sprouts.  In the future, I might just just add the sprouts and additional recipe ingredients into the casserole dish with the squash mixture and bake them together.  Served with another piece of fresh bread, this was an unexpected dinner victory

I think I'll try roasted brussels sprouts next.  If you roast any vegetable long enough until its brown and crispy, there's a chance I'll love it.  Speaking of questionable veggies, sometime next week I'll tell you all about our experiment with roasted beets.

1 comment:

  1. Add bacon to roasted brussel sprouts - A.MAZ.ING. I have some recipes tucked away if you are interested.

    ReplyDelete

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