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Vegetarian Giro d'Italia | Roasted Brussels Sprouts with Mustard Vinaigrette

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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.

Recipe and details on Veggin'