I am fascinated by brussels sprouts. They might be the most unloved vegetable. They are under rated and often over looks. Brussels sprouts bring a depth of flavor to the table that makes me long for the first fall frost. Each week at my CSA I asked if it had been cold enough at the farm for brussels sprouts...and each week I waited. When it was finally time, I was brimming with ideas of how to prepare these lovely little gems!
If you have been reading my blog, you may remember my recipe from last year:
(Hint: the smaller the sprout the sweeter - use the bigger ones for soups and the smaller ones for roasting!)
This year I tried a few different techniques:
Toss brussels sprouts with good EVOO a bit of lemon juice, freshly cracked pepper and plenty of coarse salt. "Roast" in the oven at 350 for 40 minutes or until golden brown.
Serve as a side or tossed over pasta!
- from Martha Stewart
• 2 pounds brussels sprouts
• 3 tablespoons butter
• 1 clove garlic
• Coarse salt and freshly cracked pepper
• 2 teaspoons lemon juice
• 1/2 cup chopped walnuts
Steam brussels sprouts for 5-7 minutes until bright green and tender.
Melt butter in a large skillet. Add garlic; cook until soft. Stir in brussels sprouts. Add salt and pepper then lemon juice and walnuts. Serve warm.
Enjoy your brussels sprouts!