My parents can attest to my childhood revulsion to Brussels sprouts. However, I’ve recently experienced a sprout conversion. As of this week, I can’t get enough of them. The magic formula? Roasting.
On our trip to my folks’ place in Lincoln, NE, on Thanksgiving Eve, we caught this NPR cooking interview with the magnificent Mollie Katzen. I’ve been cooking from her Moosewood Cookbook and Enchanted Broccoli Forest for more than ten years, so I knew her recipes were good stuff. She calls roasted Brussels sprouts “a revelation,” and I have to agree. I’m officially addicted.
Scroll down on this page for Katzen’s “Crispy-Edged Roasted Brussels Sprouts” recipe reprinted from her new book The Vegetable Dishes I Can’t Live Without. My notes:
– The recipe recommends roasting in a 425-degree oven, but during the interview Katzen says she heats to 450.
– The smaller the sprout, the better the taste. I definitely recommend quartering larger sprouts for the sweetest taste.
– I needed more than one tablespoon of olive oil. Make sure you use extra-virgin.
Given my newfound fondness for the sprouts, I’ll add them to next year’s order of garden seeds. And it’s not too soon to begin planning, since the 2008 Seed Savers Exchange catalog has already arrived! I’ll be relying more heavily on SSE this year, since I learned recently from Jacob over at Glacial Till Farm that Seeds of Change, where I’ve purchased most of my seeds over the past couple of years, is owned by Mars, Inc. While I appreciate Seeds of Change’s emphasis on organic food, and I love their beautiful seed catalogs and great recipes, I’m much more interested in supporting independent organic/heirloom seed companies. From now on, my entire garden supply will come from SSE, Fedco Seeds, High Mowing Seeds, and/or Johnny’s Selected Seeds. Any other recommendations?