Ode to the Brussel Sprout

Growing up, I was only ever exposed to the frozen variety of brussel sprouts – the kind purchased in a little cardboard box, wrapped in printed wax paper. Cooked beyond recognition on the cooktop, and to my mother’s credit - she was and remains a fabulous cook - this was not one of those memorable family favorites; the mushy miniature cabbage round held no culinary attachment for moi. This is what I knew, so as an adult I chose not to eat brussel sprouts; they were not included in my cornucopia of vegetable options. (Frankly, after my description – who would?)

Then, through my re-education of food with Ali Shapiro, I rediscovered the brussel sprout. What I learned is that when prepared correctly, this compact little green gem packs a punch of flavor, not to mention a healthy dose of Vitamin A and C. Brussel sprouts have become my autumn go-to vegetable, a welcomed addition after enjoying the last of the Indian summer’s harvest. Roasted in the oven at a high temperature till browned and caramelized, these yummy morsels are a delightful addition to my vegetable repertoire! The little leaves that break away from the sprout and turn crispy through the cooking process are the cook’s treat – a bonus for those who need a little pre-dining sample….

So the next time you pass fresh brussel sprouts at your local farmer’s market or grocery store – don’t judge the brussel sprout – give it a try; you may be surprised!

Step 1
Wash and halve each brussel sprout.

Step 2
Add olive oil, toss till coated; sprinkle sea salt to taste.

Step 3
Roast in oven at 400 degrees till soft and browned to taste.

And most importantly, Step 4
Enjoy!!