Ingredient of the Week XXXVI: Brussel Sprouts

Ingredient of the Week XXXVI: Brussel Sprouts

Brussel sprouts are baby cabbages otherwise know as “edible buds”!  A lot of people I know pass on this vegetable and hope for another choice.  They really are good, especially when they are prepared other ways aside from simple steaming.  Avoid over-cooking this vegetable for that is when it makes your kitchen really stink (and you lose those precious nutrients).  Try feeding them on to a skewer, season with olive oil and herbs then grill them!

Roasting is a way to release the sugar and caramelize vegetables.  Add in some walnuts for added texture and crunch.  Here is a final roasted version that includes brussel sprouts, onions and walnuts. The glaze is a combination of olive oil, balsamic vinegar, honey, garlic powder and cayenne pepper …a sweet n’ spicy kinda flavor.  Some enjoy bacon paired with this dish too.

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One of my favorite ways to enjoy brussel sprouts is to cut a “v” in the bottom, then pull the leaves apart, forming a “lettuce-sprout” salad.

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Blanche the leaves and submerge in cold water immediately to stop the cooking process.  Be sure to thoroughly dry the leaves prior to completing this cold salad. My father puts them in a clean dish towel and flings the towel over head in a circular motion!  It really works!  You can envision that, right? LOL!

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I call this my “Four B Salad“: blanched Brussel Sprouts, steamed, blanched or raw Broccoli, steamed or roasted Beets and fresh Blueberries.

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Just combine the ingredients in a large bowl, toss and serve.  Add toasted, slivered almonds on top (or your favorite nut). Use your dressing of choice or eat it as is!

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Growing brussel sprouts is super easy in your back yard, a raised bed, or grow them in a pot on your front porch or balcony.  They grown on a stalk, so they look cool too! (photo pulled from the internet).

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