"Vegetables in the Brassica family."
Pomegranites on display.
Satsumas in season.
The focus at last week’s market was brassica, or cruciferous vegetables. These are vegetables in the mustard family like brussels sprouts, cauliflower, broccoli or kohlrabi (basically all the things I didn’t love as a kid!) In addition, there were colorful persimmons, satsumas, and pomegranates on display. On this day, however, I had my eye on the brussels sprouts.
While I love the idea of bacon and brussels sprouts, for a change in taste and texture try roasting with just olive oil, garlic and salt. Roasting brings out the "meatiness" and depth of flavor (sometimes referred to as umami) in the sprouts. Also consider a salad of chopped roasted sprouts, cooked pancetta and hard boiled egg drizzled with a red wine vinegar dressing.
Garlicky Roasted Brussels Sprouts
- 1 lb. Brussels sprouts, sliced into ¼ inch disks
- 1 clove garlic, finely minced
- Olive oil – enough to coat, about 1 T.
- Salt & pepper to taste
Preheat oven to 350 degrees. Slice the brussels sprouts into thin disks (see picture). Mince the garlic. Toss together with enough olive oil to coat (1-2 T) and add salt/pepper to taste. Roast sprouts and garlic for 15 minutes, and then toss. Roast for another 15 minutes and turn off the oven. Let rest in oven another 10 minutes or until tender. Enjoy!
"Roasted brussels sprouts."