B is for Brussels Sprouts

After looking through my past few entries, I felt the need to post something healthy.  I don't only serve baked goods, bacon, and wine at my house.  I'm a huge fan of vegetables and we have some in every meal.  It's just not always something exciting.  Typical veggie side dishes I prepare include steamed broccoli, cauliflower or green beans, roasted squash, broiled zucchini spears, asparagus, steamed spinach, or a mix of  peas like snow peas or sugar snap.  Peter and I both love mashed potatoes (and I make darn good mashed potatoes), but I don't classify that as a vegetable.  It's a starch really.  I think of corn in the same way and unless corn is truly in season, I only serve it mixed in with soups or salsas.  I would eat eggplant, cabbage, and mushrooms more regularly, but Peter isn't crazy about any of those, so I usually just sneak those veggies into recipes instead of featuring them.

Today I will share with you a Brussels sprouts recipe because this vegetable has a terrible reputation and I don't think it should.  I try to choose Brussels sprouts that are pretty large (at least 1" in diameter) and use them soon after buying them because they tend to be less bitter.  My old roommate, Steph, taught me to chop off the base of the sprout and pull off the large, deep green leaves and toss the yellow bitter cores as well as the unappetizing outer leaves.  We would saute the green leaves in olive oil and season with salt and pepper.  This method is pretty fool proof and is a great way to win over folks that aren't crazy about Brussels sprouts.  Without the yellowy core leaves, the flavor is significantly less bitter and reminds me of the flavor of cabbage.  Brussels sprouts are in the cabbage family, after all.

If you already like them, try this way:

Warm Brussels Sprouts Salad

1 lb. Brussels Sprouts
olive oil
2 tsp. minced garlic
1 Tbsp. Balsamic vinegar
Boston lettuce
1 apple, cubed
crumbled bacon (optional)

After rinsing the Brussels sprouts, pull off the outer leaves and cut off the base of the sprout to help the leaves separate as you dice them.  Toss the diced leaves into a skillet with olive oil and garlic.  Saute over medium heat until the leaves are soft and lightly browned.  Toss the leaves with the Tbsp. of vinegar.

Let the Brussels sprouts cool a bit and then spoon them over a salad made with Boston lettuce, apple pieces, and crumbled bacon.  So good!      

On a totally unrelated note, I feel it is important to mention that Peter's new favorite show will be premiering next Monday at 10 pm on Food Network.  It's called Meat and Potatoes.