In one of the last deliveries from the CSA I joined for the summer, I found a stalk of Brussels Sprouts.
According to the Food Lover’s Companion by Sharon Tyler Herbst and Ron Herbst, Brussels sprouts are said to have been cultivated in 16th-century Belgium. They are a member of the cabbage family and, resemble tiny cabbage heads. As you can see in my photo, many rows of sprouts grow on a single long stalk.
Roasting Brussels sprouts is my favorite way to cook them because they become almost sweet as the natural sugars in them caramelize. Here they are, all golden brown and deliciously sweet but still savory at the same time.
Just toss Brussels sprouts with olive oil and a little kosher salt. Place them a baking pan and bake them at 400°F for 35 to 40 minutes; giving them a stir after 15 minutes. It’s as simple as that. When prepared this way, they make a great appetizer or side dish.
This Roasted Vegetable Medley combines Brussels sprouts with other veggies from a fall harvest.
