And it is not just husbands, “My kids gobbled them (Brussels Sprouts) up after I quartered them, tossed in olive oil and sea salt and roasted them for 30 minutes, then tossed with toasted walnuts and a little walnut oil…Delish!”
This Week’s Field Goods Favorite
Try these easy ways to fall in love with sprouts:
Sauteed Shredded Brussels Sprouts
Put the Brussels sprouts whole in a food processor fitted with the large slicing disc. Process until they’re all sliced. Put a pat of butter and a glug of olive oil in a large sauté pan over medium heat. Add a little salt and pepper, and sauté for about 5 minutes stirring frequently. Stir in 1 tbs of syrupy balsamic vinegar and serve.
Raw Shaved Brussels Sprouts Salad
Break out the mandoline and slice the Brussels sprouts thin. Be careful! Slice up a good sized apple and a medium red onion, too. Grab a bag of chopped roasted walnuts (or your favorite nut). Make the vinaigrette: 1 tbs Dijon mustard, 2 tsp maple syrup, 3 tbs red wine vinegar, 1 minced garlic clove, 1/2 cup olive oil, and salt and pepper. To make it easy, dump everything in a mason jar, throw the lid on and shake! This salad is best if you let it sit, dressed, in the fridge 30 minutes.
Oven Roasted Brussels Sprouts
Preheat oven to 400. Trim the ends off the Brussels sprouts. Mix in a bowl with 3 tbs olive oil, salt and pepper. Pour them on a sheet pan and roast 35-40 minutes until they crisp up. Every 10 (ish) minutes, shake the pan to brown the sprouts evenly.