But first, let us discuss Brussels sprouts. Despite the name, these miniature cabbage things were first developed in Belgium somewhere around the 17th or 18th century. The OED records the first print use of the name in 1796, implying that they existed at that point. (This all from my incredibly cursory internet research. See http://www.foodtimeline.org/foodfaq.html#brussels and en.wikipedia.org/wiki/brussels_sprout)
Brussels sprouts are members of Brassica oleracea, one of my favorite species. Unlike other varieties, which typically have only one "head" -- cabbage, kale, etc, these things grow 20 or more(?) to a stalk.
In this preparation, they are roasted in a cast iron skillet in the oven with garlic and cheese and other good things.
Roasted Brussels Sprouts
adapted from Elise Bauer on Simply Recipes
Ingredients:
- 1 lb Brussels sprouts (often they are sold in 1 lb packages)
- 2 heaping teaspoons minced garlic (I use stuff from a jar, 3-4 cloves should be right)
- 1 tsp lemon juice
- 2 tbsp olive oil
- 1/4 tsp salt
- black pepper
- 1/4 cup Parmesan cheese
- generous handful of pine nuts
Directions:
- Rinse the Brussels sprouts
- Trim the stalk end. (optional)
- Heat oven to 350F
- Place the sprouts into a cast iron pan (8 in diameter will hold them but only just)
- Add garlic, lemon juice, olive oil, salt, and pepper to the pan
- Place cover on pan (if you don't have a cover, use a spoon to accomplish step 7)
- Shake pan with cover to coat the sprouts in the delicious additions
- Place pan in oven for 20 minutes
- Remove pan
- Stir sprouts
- Place pan back in oven for 10 minutes
- Remove pan
- Add cheese and pine nuts. Do not stir. It will look like you ought to stir. Just dump the cheese on the sprouts and the nuts on the cheese and leave it.
- Put pan back in oven for 5 minutes. (Total oven time = 35 minutes)
- Remove and allow to cool.
- Eat (maybe with a fried egg)
image captured after step 12
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