BRUSSEL SPROUTS – I NEVER LIKED THEM, EITHER

If you’re at a Farmer’s Market these days, look around and you’re likely to see Brussel Sprouts available still on their giant stalk – not only do they look cool that way (and more interesting to kids) but they taste better if you cut them off the stalk just before cooking – it helps avoid that harsh sulfurous taste and smell. Plus kids look really cute carrying the stalk around the market. Bring it home and just leave it on the counter, cutting off the sprouts to try these cooking options below.

OVEN ROASTED
Like many other veggies (broccoli, carrots, all root vegetables), this is a simple way to cook ‘em that my kids like (well, Morgan, at least). Heat the oven to about 425 degrees. If you didn’t just cut the sprouts off their stalk, trim the stem and cut in half or quarters to get them to bite sized. Toss the sprouts on a large rimmed baking pan with olive oil, salt and pepper to coat. Cook for 15 – 20 minutes, turning occasionally, until they reach the desired amount of carmelization and serve immediately.

The next two recipes are from the magazine Organic Gardening:

SKILLET ROASTED

Trim sprouts if necessary and cut in half lengthwise. Heat 1 Tablespoon olive oil in a heavy skillet over medium heat. Place the sprouts cut side down in the skillet, sprinkle with sea salt and cover. Shake the pan occasionally, uncover and move the sprouts around. Add a bit of water if necessary. When they are caramelized on the bottom, turn them over and cook 3 more minutes. To serve toss with a bit of lemon juice, more salt if needed and a sprinkle of fresh grated hard cheese.

STIR-FRIED WITH SHIITAKE MUSHROOMS

Trim and cut the sprouts lengthwise into quarters and slice the mushrooms. (Use 1 cup sprouts and ¼ cup mushrooms per person). Heat 1 tablespoon safflower oil (or canola if that’s what you’ve got) in a wok. Stir-fry sprouts and mushrooms with a pinch of salt. Add 1 clove of garlic, minced, after about 5 minutes. When vegetables are tender and starting to brown, remove from heat. Stir in soy sauce and sprinkle with toasted sesame seeds and a sprinkle of sesame oil.