TITLE: Brussels Sprouts
DATE: 11/17/2008 06:09:00 PM
Brussels sprouts are the number one underrated vegetables, with beets coming in a close second. Of course, I love them both, perhaps because they are perfect vehicles for bacon. Or that they are both nutritional powerhouses. It wouldn’t be beyond me to love them because they are both beautiful: brussel sprout plants are so fun, and beet puree – how can you not love that color??
This year, I planted 4 stalks. All survived the aphid attacks on the brassicas, though one plant’s growth was stunted because it was sowed into what became a rather shady spot. The sprouts grow just above the leaves. You can harvest the sprouts when they are just ¼ inch in diameter or you can wait until they are larger. Since the sprouts don’t uniformly grow at the same rate, its best to harvest just the ones that are the desired size. While the whole stalk makes an impressive presentation at the Farmer’s market, it’s not the most practical.
My favorite preparation is roasted with bacon and horseradish, though the olive oil roasted brussels sprouts at Toro fall into a close second. Blanch the sprouts first in salted boiling water and toss with rendered bacon. Roast the brussel sprouts with the bacon in a 450 oven until the sprouts are tender. Toss with prepared horseradish.
Labels: brussels sprouts, garden, urban gardener
AUTHOR: Lydia (The Perfect Pantry)
DATE:11/17/2008 11:13:00 PM
I'm not a Brussels sprouts lover, generally, but I do like them slow-roasted with olive oil, salt and pepper.
DATE:11/18/2008 07:50:00 AM
Do you wrap your brussel sprouts in aluminum foil when roasting them?
AUTHOR: Ellie from Kitchen Caravan
DATE:11/18/2008 12:41:00 PM
Yum! I just had Brussels sprouts last night. Although a little labor intensive - I decided to peel off the individual leaves that I could easily remove and then slice what was left into thin moon shapes. I quickly sauteed the leaves and moons for 2-3 mins and then added them to mixture of fluffy quinoa and other various veggies. Delish! This was a great healthy meal and the Brussels sprouts are what made it!
DATE:11/18/2008 05:47:00 PM
I love Brussels sprouts and I have been dying to roast them. I've only recently discovered the whole roasting thing with vegetables anyway, and MAN, it brings out some sweet, sweet flavors. I imagine the Brussels sprouts roasted would be magic. Maybe I can even get Steve to try them...
DATE:11/18/2008 08:28:00 PM
Lydia, With good olive oil, you can't beat that!
Professor N: I don't. They get slimy that way ;)
Ellie, I like that idea... and I bet they cook quicker too.
Melissa, Just add some bacon, and I'm sure Steve will eat them. It makes anything more enticing.
DATE:11/20/2008 12:02:00 PM
Baby sized.Olive oil. salt. pepper. little bit of nutmeg. Roasted.
Blanched and then sauteed in butter.