thanks to Victoria for this excellent recipe! Enjoy!
Roasted Brussels Sprout Salad-
Cooking from the Heart, by John Besch
1 ½ pounds Brussels sprouts, trimmed and halved
Freshly ground black pepper
2 cloves garlic, sliced
2 tablespoons of sherry/wine vinegar
2 tablespoons sesame oil
2 tablespoons hazelnut oil
Preheat the oven to 450 degrees. On a baking pan, toss the Brussels with a generous amount of olive oil and season with salt and pepper. Roast for about 20 minutes, until the sprouts are golden brown and tender, tossing occasionally.
Transfer to a large bowl and, while the sprouts are still hot, add the garlic, vinegar, and oils. Toss, sprinkle with more salt and pepper, and serve.
-Submitted by Victoria Sladek (Since I did not have sesame or hazelnut oil, I substituted vegetable oil and it still turned out delicious!)
some other recipe/usage ideas for those brussels sprouts
These are many Dad’s favorites – Brussels Sprouts! A whole cabbage in one bite – Yum!
“Some crops love frost. Your Brussels Sprouts, cabbage, and kale have gone through some hard frosts in the last couple weeks. This should sweeten them up nicely. The sweet quality induced by frost is seldom experienced in grocery store brassicas (cole crops), because they are raised mostly along the West Coast where the temperatures do not get that cold.” (Farmer John’s Cookbook. 2006. John Peterson and Angelic Organics).
- boil or steam 5-8 minutes. Be careful not to overcook. Eat tender, not mushy.
- toss sprouts in olive oil, lemon juice, and a dash of salt and pepper, or top with a pat of butter.
- Marinate cooked sprouts overnight in your favorite dressing for use in salads.
- toss sprouts into hearty soups and stews.
- try a puree of Brussels Sprout soup with snippets of fresh herbs and sauteed onion. Leave a few sprouts whole to float in the soup.
Sesame Garlic Brussels Sprouts :
MACSAC, From Asparagus to Zucchini. 2004.