Plantidote of the Day 2011-09-29
A relative of cabbage, cauliflower and broccoli, Brussels sprouts are one of the unsung joys of the vegetable kingdom. First, growing in the garden, they look like something from a Dr. Seuss book. Second, they are absolutely delicious. Third, they're full of nutrients, including glucosinolates, the same compounds that made broccoli famous. Four, they have a fairly decent shelf life in the refrigerator, unlike some veggies.
The easiest way to cook Brussels sprouts is to roast them. First, pull off a few outer leaves and discard, then wash the sprouts, and cut in half (assuming they're the golf ball-sized ones, the tinier versions don't need to be cut up). If you've got the larger size ones, steam them for 1 minute or so in a microwave or pan with a small amount of boiling water. Then roast them in the oven (350 degrees for 30-40 minutes) in a little olive oil and whatever seasonings you like. After 15 or 20 minutes, move the sprouts around with a spatula so they roast evenly. You can tell when they're done, because a fork will slip in easily.
You can also roast Brussels sprouts with other vegetables, like peppers, onions, carrots, zucchini, potatoes or parsnips. Make a lot -- excellent leftovers!
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