Sunday, March 8, 2009

The Beautiful Brussel Sprout

I love Sundays because I love to peruse the bounty of fresh foods and goods at the local farmers' market. I especially love this time of year because the weather is finally nice and the market is packed with vendors and consumers, it's just a good time.

My favorite items this week were the brussel sprouts. I feel so naive, but I never knew they grew on stalks, it just didn't occur to me. And the funny thing is that I absolutely love brussel sprouts.

I find that a lot of people despise brussel sprouts, my husband included. I think it's because he, and a lot of other people, only had them boiled or steamed rendering them brown, limp, slimy and bitter. Ewww and double ewww!

There are a few ways to make this vegetable spectacular. There is the creamy gratin version, which isn't the healthiest, but it's a good way to test out these baby cabbages if you are the faint of heart. Personally, I like to roast them, quick and easy.


15-20 brussel sprouts
1 T olive oil
Salt and Pepper

Preheat oven to 350
Oil a baking sheet
Slice sprouts in 1/2
Layer flat side down on sheet and sprinkle with salt and pepper
Roast about 20 minutes, but don't let the leaves get too brown, a nice golden brown is good
Enjoy! This is a simple and clean dish.

(I have to give props to my boss for this little preparation recipe, she made me fall in love with brussel sprouts again)

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