Let’s talk Brussels sprouts! Ok, before you go running to (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.
Half of these Brussels Sprouts 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.
Roasted Brussels Sprouts with Mustard Vinaigrette
- 2 pounds Brussels Sprouts, Cleaned And Trimmed
- ¼ cups Parmesan Cheese
- 2 Tablespoons Mustard Seeds
FOR THE MUSTARD VINAIGRETTE:
- 1 whole Lemon, Zest And Juice
- 1 Tablespoon Grainy Mustard
- 1 whole Clove Garlic, Minced
- Salt And Pepper, to taste
- ¼ cups Olive Oil
Preheat the oven to 450 degrees. Prepare a pot of salted boiling water. Prepare an ice bath.
Slice all of the Brussels sprouts in half. Working in two batches, add the Brussels sprouts to the boiling water and let them simmer for about 2 minutes. Pull the Brussels sprouts out with a strainer and plunge them into the ice water. Repeat with the remaining Brussels sprouts.
Make the vinaigrette by adding all of the ingredients to a mason jar or tupperware. Shake to combine.
Drizzle the vinaigrette over the Brussels sprouts, and then toss them to coat. Sprinkle them with salt. Spread some good parmesan over the top of the Brussels Sprouts and add mustard seeds for flavor.
Roast the Brussels sprouts for about 8-10 minutes on the top rack of the oven, or until they are just cooked through and starting to brown. Take out and grate a little additional cheese over the top and adjust the flavor with salt if needed.