Stalking the Tastiest Brussels Sprouts

If you're lucky enough to spot some Brussels sprouts stalks at your farmers market, grocery store or specialty shop, grab them! I found some beautiful stalks a few years ago at my local co-op and used two of them as centerpieces for a night before I turned them into supper the next day. Not only are they artistic in their own right, I'm guessing that in general, the sprouts on the stalk are fresher than those that have been cut and bagged. Does anyone know for sure if that's true?

Brussels sprouts stalks are still not a common sight in the grocery store, though I found some today at Trader Joe's. I'm not a celebrity, but I create a bit of a scene when I have a Brussels sprouts stalk in my grocery cart. "What is that?" everyone wants to know. Maybe we don't know as much about growing Brussels sprouts as we do, say, potatoes, because Brussels sprouts are at at the bottom of the list of "favorite" vegetables.

If you don't like Brussels sprouts, I'm guessing it's because you've only eaten them boiled or steamed, two methods that I myself don't think produce very appetizing results. I learned about roasting Brussels sprouts from Ina Garten's Barefoot Contessa Cookbook, and with her recipe I've turned some of the most staunch sprouts opponents into diehard fans. When my teenage niece Lauren tasted my roasted Brussels sprouts, she told me they were even better than French fries. Now that's quite a coup!

Roasted Brussels Sprouts

Ingredients:
1-1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Directions:
1. Preheat oven to 400 degrees F.

2. Cut of the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bow with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast for 35 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve.

Serves 6

The Barefoot Contessa Cookbook, Ina Garten, Clarkson Potter, 1999

--Tracy Schneider

Comments

[tapecah on November 03, 2009 at 07:39 AM]

a stalk of brussel sprouts where i shop costs the same as those little cups you usually see them in, but a stalk will get you three to four times as much produce for the same price. My family loves sprouts and I look forward to buying them on the stalk every year. One fresh stalk of sprouts will last at least three weeks.

IMHO I find that there is less waste from insect damage when using stalk sprouts, because the buds are tighter.

[Carrie on November 03, 2009 at 09:16 AM]

Love brussels sprouts! I cut them in half and saute them with olive oil and lots of garlic. :)

[CakeSpy on November 03, 2009 at 09:36 AM]

Don't leak this gossip to the cakeloving contingent, but I. Love. Brussels Sprouts. I am always looking for great recipes and this one looks simple but delicious. I usually boil or saute so I am curious to try roasting them.

[Rosemary Jones on November 06, 2009 at 01:25 PM]

Mmmmmm..... brussels sprouts. I too, fell into the category of hating them, having been subjected to steamed and boiled balls of mush as a child. About a year ago, I saw them on a stalk for the first time at PCC and was intrigued. Since then, my favorite way to prepare them is slice them in half, sear them face down in a pan slicked with a bit of olive oil and surrounded by garlic & thin-sliced onions. After they're good & brown, I add a tiny bit of water and cover them to let them get just tender. Oh, heaven! We tried growing them, but the results were a bit disappointing.

ps - I found your blog from the food photography class attendance list. I look forward to meeting you! :)

[tom]

I go for BABS: Bacon and Brussel Sprouts. Just saute the two together, low to medium heat, when bright green shut off the heat for about five minutes, covered. Spritz lightly with sherry or white balsamic vinegar and serve up one delicious dish.

[Anna on November 16, 2009 at 08:17 AM]

I was so thrilled to see them at Trader Joe's and I absolutely love them roasted - am always confounded that people dislike them strongly.