Brassica oleracea var. gemnifera
Another tasty brassica arrives! Just because you hated these mini cabbages as a child doesn’t mean you will today. You may be surprised at their mildly pungent, mustard-like aroma and flavor. When these are prepared fresh and well they just might become a new favorite (although even John still isn’t convinced). Brussels Sprouts were first cultivated in, you guessed it, Brussels! Just like broccoli, it evolved from wild cabbage in Europe. Brussels Sprouts contain large amounts of protein and carbohydrates. They are thought to be a digestive stimulant. Brussels Sprouts keep better if they are left on their stalk, but if you don’t have the room in your fridge snap off the sprouts and store them unwashed in a plastic bag in the veggie bin. They taste the best right after harvest, so use them within a few days.
Sonya’s Roasted Brussels Sprouts
Sprouts from one or two stalks
1-2 tbsp olive oil
cloves from 1/2 a head of garlic, peeled
1 onion, chopped
1/2 cup walnuts, chopped
Salt and pepper
Remove the sprouts from their stalks and rinse. Remove any unhappy looking leaves and cut the sprouts in half. Toss them in the olive oil, salt and pepper along with the garlic and onion. Place on a baking sheet in one layer with the walnuts. Roast in the oven at 425 stirring once until they are tender, about 15-25 minutes.
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