Brussels Sprouts
One benefit of Winter in my area is the fabulous vegetables that are in season. Kale, mustard greens, collard greens, and brussels sprouts are some of my favorite vegetables.
Many Winter greens actually taste sweeter if they've had a nip of frost. This is especially true of the humble brussels sprouts. I love it when I can buy them still on the stalk.
You can steam them, add them to soups or stews, quarter or shred them and do a fast steam-fry (just add a couple of TBSP of liquid into a wok or saute pan heated to med-high and saute until tender-crisp).
They are also easy to prepare by simply roasting them.
Toss them in a little bit of good balsamic vinegar for the last few minutes of cooking. I often make a meal of them.
Many Winter greens actually taste sweeter if they've had a nip of frost. This is especially true of the humble brussels sprouts. I love it when I can buy them still on the stalk.
You can steam them, add them to soups or stews, quarter or shred them and do a fast steam-fry (just add a couple of TBSP of liquid into a wok or saute pan heated to med-high and saute until tender-crisp).
They are also easy to prepare by simply roasting them.
Toss them in a little bit of good balsamic vinegar for the last few minutes of cooking. I often make a meal of them.
How do you roast your Brussels sprouts? Time/Temp/Prep? My husband roasts them with oil & salt - definitely not "nutritarian" but (unfortunately for my diet/health) delicious nonetheless. Looking for an equally delicious yet more nutritious method of roasting.
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I roast them at 375 F. The timing depends on the size. Usually around 1/2 or so until they are almost cooked through, then toss them with balsamic.
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I love brussel sprouts... I have never seen them on the stalk. I'm going to try roasting them the next time we make them. Thanks for posting the time and temp.
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