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| Brussel sprouts growing in the field |
One new favorite for us this year is brussel sprouts. I (Anna) had never seen them grow before and was taken by the fascinating little "cabbage trees," and Vince thought he didn't like to eat them. And so it began- roasted brussel sprouts became the "thing to bring" to our family holiday gatherings and now we are experimenting with more ways to prepare them.
Below is the recipe for the roasted brussel sprouts we have been requested to bring to family dinner:
Roasted Brussel Sprouts
- 1 1/2 pounds Brussels sprouts (I've never weighed them, but about 2-3 "trees", ends trimmed and yellow leaves removed. Cut an X in the bottom of each sprout for more even cooking. We also soaked them in water to get any "organic bugs" or tough dirt out.
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- whole garlic cloves (if desired)
1. Preheat oven to 400 degrees F
2. Place trimmed Brussels sprouts, garlic cloves, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. (or just mix well in a bowl.) Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 10-15 minutes, shaking pan every 5 to 7 minutes for even browning. Brussels sprouts should be dark brown when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.Kielbasa and Brussel Sprouts
I also recently prepared kielbasa, sliced in 1/2 pieces and red onion in a little water in a cast iron skillet until the onion was transparent and then added brussel sprouts, cut in half, to the pan and cooked until the brussel sprouts were tender-crisp. This was so sweet from the onion but salty from the kielbasa that I didn't have to add any seasonings. It is great served with mac and cheese:)
