When the farmer’s market has Brussels sprouts on the stalk, one is coming home with me and roasted Brussels sprouts are suddenly on the menu. I can’t resist. There is something so novel and (literally) fresh about pruning the little cabbages from their stem. For an urbanite, it is close as we get to the ‘harvesting’ concept. That is, unless you are one of those people who have actually attempted and succeeded with urban gardening. That’s not me.
According to Rebecca Wood, author of The New Whole Foods Encyclopedia, Brussels sprouts become sweet and tender after a frost. So keep growing region in mind when purchasing. Most Brussel sprouts come from California’s mild coastal area. Deborah Madison, in Vegetarian Cooking for Everyone, recommends stronger flavors for sprouts harvested without a frost, such as mustard, capers, and lemon.
For the most flavor in Brussels sprouts from any region, select small sprouts with few yellow leaves. For best results, cut the sprouts in half or into quarters for bite-size pieces. They should all be cut about the same size for even cooking.
HONEY DIJON ROASTED BRUSSELS SPROUTS
This recipe is the Little Black Dress equivalent of Brussel sprouts recipes. It is classic and simple; a reliable ‘go-to’ recipe for weekdays or special events, which can not only be made in advance and reheat well, but can be dressed up in countless ways. It has just a hint of sweetness. So, you may want to increase the sweetener for some palates.
Try tossing in carmelized onions, roasted and chopped nuts, bacon, soaked current, chopped dried cherries or (of course) cheese to the roasted sprouts. You just might convert a skeptic with your creativity. And little will they know that with Brussels sprout’s glucosinolates and isothiocyanates, they are reducing cancer risk through with every delicious bite.
- 1 trunk prepped (or 1 1/2 pounds) Brussels sprouts
- 3 tablespoons olive oil (1 tablespoon reserved for after roasting)
- 1/2 teaspoon sea salt
- 1/8th teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (or fire cider or apple cider vinegar)
- 2 teaspoons Dijon mustard
- 2 teaspoons raw honey (or maple syrup)
- Preheat oven to 400° F degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with 2 tablespoons of the olive oil, sea salt and pepper. Transfer the Brussels sprouts to the baking sheet.
- Roast the sprouts, stirring half-way through for even browning, until tender and caramelized, about 15-20 minutes, depending on their size.
- Return roasted brussels sprouts back in the bowl. Combine remaining tablespoon olive oil, vinegar and honey together and pour the mixture over the sprouts, tossing to coat evenly. Taste and adjust seasoning if necessary.
Revised 10.22.16. Originally published 12.24.14.