Veggie Highlight: Brussels Sprouts
Do Brussels sprouts make you go ‘yuck!’? Well this is the week to change your mind! Give Brussels sprouts another chance from that childhood fear of them. It will be worth your while; they are both delicious and nutritious. Brussels sprouts are nutrient-rich: they are full of fiber, calcium, and vitamins C, A, and K. They are in the same family as broccoli and cabbage. Our Kitchen Director, Joel, recommends roasting them rather than boiling them. Be careful not to overcook them, as Brussels release a sulfer-like smell and taste if overcooked. Find a recipe below for Roasted Brussels Sprouts. At the bottom, find other ways to use your produce this week!
Roasted Brussels Sprouts w/ Garlic
1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom.
2. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper
3. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
4. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
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