Having such a live taste already, this quick dish using roasted Brussels sprouts aims to supplement and complicate their flavor.
This bountiful harvest of heirloom vegetables features a hefty stalk of Brussels sprouts. Although the Brussels sprout is a common vegetable today, different varieties are not always easy to find. Each year, members of the Seed Savers Exchange provide a quality selection in their yearbook.
PHOTO: ROSALIND CREASY
Heirloom vegetable varieties exist for many types of plants, including tomatoes, peppers, cranberry beans, squash, and pumpkins — for example ‘Triamble’ squash, and ‘Rouge Vif d’Etampes,’ also known as the Cinderella pumpkin. Then there are Brussels sprouts. These pods with their distinctively strong odor and flavor originated in Belgium more than 400 years ago, and were introduced to the United States by Thomas Jefferson. If you want to try them, we've composed this recipe.
2 cups Brussels sprouts
2 tbsp extra virgin olive oil
Coarse sea salt
Preheat oven to 425 degrees Fahrenheit. Lightly grease baking pan with oil. Wash Brussels sprouts and cut a small X in the bottom of each one for even cooking. Place sprouts in a large bowl and drizzle with the olive oil and toss gently. Arrange on the greased pan in a single layer. Roast about 15 minutes, shaking the pan occasionally. When sprouts are tender and lightly browned, transfer to a serving platter. Sprinkle with salt and optional dried cherries or toasted nuts. Serve immediately.
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