Vegetarian Giro d'Italia | Roasted Brussels Sprouts with Mustard Vinaigrette
by Megabeth on May 18, 2011 4:40 PM EDT
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Let's talk Brussels sprouts! Ok, before you go running (or rather cycling to) the hills, I understand, some folks out there can't imagine putting one of these in their mouths. In fact, I was one of the many that turned my nose up at them. But, then, something happened...I started liking these little guys. (I'll credit my In-House Taste Tester for having me try them again a few years ago and I was happy I did.) It really depends on how you prepare them and I think roasting them brings out their nuttiness and eliminates some of the bitterness.
You may be scratching your head, why Brussels sprouts? We're talking Italy, here. Ok, I'll admit, these sprouts did get their name as they were widely cultivated around Brussels, Belgium during the 16th century. But, it turns out that these little guys actually began to be cultivated from cabbage plants in ancient Rome. It's the Romans that brought the sprouts to Brussels. The sprouts were mostly a local crop but then were then introduced to the world after World War I.
Even if you hate 'em, you don't have to feel sorry for the Brussels sprouts because they actually have a pretty large family. As part of the Brassica family of vegetables, they are also related to cabbage, broccoli, kale and collard greens.
For this recipe roasting the Brussels sprouts with a mustard vinaigrette, half of them didn't even make it on to the plate. I ate them one after another popping them straight from the baking sheet right into my mouth. The vinaigrette gives the sprout a nice, bright flavor. Yum.
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thank you. finally a recipe that i don't need to omit or substitute something.
btw, i really like steam baby brussel sprouts with sauteed onions and tomatoes, with red wine vinegar, evoo, salt and pepper. yum yum. add some steamed redskin potatoes, even better.
"Wizard's first rule. People are stupid. They will believe anything they want to be true or fear to be true." -- Terry Goodkind
In House Taste Tester sez:
Mmmm, mmm, good. Seriously. Really fucking good. The mustard was an excellent addition.
Ok, so I believe you and everything...
especially about the mustard, that makes perfect sense.
I just don’t know if I can bring myself to try making them. If I get it wrong then it’s going to be really wrong. Although, if I found a really good porter to match it with…
Sometimes I take comfort in the fact that there is a parallel universe in which I'm winning both versions of VDS.
OK you've been persuaded to try Brussels
but if you want a real treat then see if you can get hold of Brussels Tops, the top bit of the plant which usually appear in the shops around the same time as the mysterious “Greens”
We used to hold overnight sit-ins at the dinner table to avoid eating brussels sprouts
Now I can’t wait for them to appear on the stalk at the grocery. Yum.
I love both Brussels sprouts and mustard, so sounds like a winner to me.
Never thought of adding mustard. Will try it out soon.
Mustard (-sauce) on sprouts
is a well-known condiment here in the low countries, from what I know.
I never eat much brassica. Perhaps I should try roasting it.
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