A Bit About Brussel Sprouts!

Did you know that Brussel Sprouts look like this before they arrive at your supermarket ?!

{Picture Source}

 They're so beautiful! And for a long time I had no idea what they looked like fresh out of the field.

Sweet little Brussel sprout buds on a stocky green stem really impress me.
I love them!

{Picture Source}

And did you know that there's a new variety of Brussel Sprout out there these days? As of late 2010 anyway...

RED BRUSSEL SPROUTS!

{ Picture Source }

OK- so they are more purple-y in color than they are red... but they're fun nonetheless !

They're said to have a milder, sweeter flavor than their green counterparts. Sounds alright to me!

Brussel Sprouts can now join the ranks of the purple, cancer-fighting anthocyanin-rich fruits and vegetables!

Blueberries, Cabbage, Plums, Blackberries, Eggplant, Grapes

Scallions

Carrots

Kohlrabi

Potatoes

 

I haven't been lucky enough to snag myself any red Brussel Sprouts just yet... but I'm hoping to get my hands on some very soon!

 

You can read about them here in The Globe and Mail (Check out Slide 5 of 6) and here in the  LA Times.

OK... now back to the green sprouts! 

There are endless ways to prepare Brussel Spouts. Most people seem to turn their nose up at the idea of having these cuties for dinner.
But I truly believe that is only because they haven't had them prepared in the right way!

There is no need to ever encounter this situation! hehe

{ Picture Source }

Only this one! Once you start preparing them my way! :)

{ Picture Source }

You're probably wondering where the recipe is!!

 It's right here :

Caramelized Dijon Maple Brussel Sprouts!
 

Preheat your oven to 350-375° F.
Prepare a parchment lined baking sheet. Set aside.

Preparing the Dressing

- In a small glass measuring cup, add 3 large-ish garlic cloves, coarsely sliced (the flavor will be milder once roasted, so don't worry about biting into a strong tasting chunk of garlic! You can also use a garlic press if you prefer smaller pieces of garlic.)

- Whisk in a generous amount of olive oil, fresh lemon juice, dijon mustard and maple syrup.

Add some freshly cracked black peppercorns and a tiny pinch of coarse sea salt. If you add any more salt, it will pull out the moisture from the sprouts and will hinder the caramelizing process. Best to add your salt at the very end.

- Set aside to allow the flavors to come together.

Preparing the Sprouts

Wash and dry about 8 cups of brussel sprouts.
Remove any damaged petals from the bud.
Trim off as little stem as possible and slice in half if they are mini sprouts, or in thirds or quarters if they are larger and toss into a large bowl.
Dice half a large sweet onion (Such as Walla Walla or Vedalia) and toss in with the sprouts.
Add a couple sprigs of fresh thyme.
Pour dressing over the veggies and mix well.
Spread the mix evenly over prepared baking tray and reserve bowl for later.

Roast for about 20 minutes or until tender.

Remove from oven and stir well.
At this point, the veggies are ready to receive the salt and some lemon zest (from about 1/2 a lemon).
Season as you like!

Increase oven temperature to 475 degrees.
Return tray to oven and continue roasting for another 10-15 minutes or until the sprouts or golden and delicious!
Remove tray from oven and return to large bowl. 

Season with salt and pepper to taste as well as a couple squeezes of fresh lemon juice!

Enjoy!
Perhaps with some fresh sticky rice and maple glazed tempeh?
I think so! :)

A Couple of Other Fun Brussel Sprout Tricks to Keep Up Your Sleeve for a rainy day!

Shaved Sprouts!

Roasted with Tangy Balsamic Vinegar

Brussel Slaw!

Fun with Food!