So unfortunately I did not make it to the Sorauren Farmer’s Market tonight. I had a really busy day at work, followed by physiotherapy, followed by helping Chris at the house, digging dirt in the basement :). All in all, I barely even had time to eat today. I ended up picking up sushi and a few groceries on a whim just to make it few the next few days.
When I was at the grocery store this evening, I wasn’t even sure what I wanted to buy. I usually go shopping or to the market armed with a list and recipes to help me guide my purchases (and to hopefully prevent overspending). Tonight I was at a loss. Plus I was at the super-fancy Queen West Loblaws, where you go in to buy coffee filters and come out with 80$ worth of gourmet cheese and a salad spinner you never thought you needed…
But one item in the store tonight sparkled over all the rest. BRUSSEL SPROUTS! I had totally forgot about these babies until recently, when they were on my plate at a restaurant last Friday. I never ate Brussel sprouts growing up, most likely because my parents weren’t fond of them. I really didn’t discover them until recently, when my “city dad” (HI KEN!) served them up. And let me tell you, they are now one of my favourite fall vegetables.
They are packed with healthy goodness, including vitamin C, folate, potassium and fibre*. They are a cruciferous vegetable, in the same family as broccoli, cabbage and cauliflower. I have had brussel sprouts a few different ways, but my favourite way to eat them by far is roasting in the oven. Roasting really mellows the flavour of the brussel sprouts, into a beautiful earthy taste that you won’t believe comes from this humble veggie. Try out the following recipe:
- Pre-heat the oven to 400°F
- Wash the brussel sprouts and remove any brown or wilted outer leaves
- Cut the sprouts in half. Some of the outer leaves will fall off, it’s ok!
- Put them in a bowl and toss with 1-2 tablespoons olive oil and a few sprinkles of sea salt and freshly ground black pepper
- Place on a baking sheet in a single layer and toast in the oven for 20-25 minutes (you may need longer if your sprouts are bigger). The sprouts are done with they are browned and the outer leaves are crispy
* Information from the Canadian Nutrient File (CNF)