Wednesday, October 22, 2008

Brussels Sprouts


We got this great cookbook as a wedding shower gift a few years ago - Williams Sonoma Main Dishes. Back in Seattle, we had quite a few favorites that we ate regularly - like ginger cod on a bed of bok choy, bell pepper whole wheat pasta, and a roasted acorn squash and goat cheese pizza...mmm. In between the very colorful main courses there were simple side recipes. For some reason, our eyes and stomachs were drawn to the roasted brussels sprouts, and I remember our first trip at Fred Meyer, when we picked up twelve little brussels sprouts. Neither of us grew up eating brussels sprouts - though I distinctly remember them being one of those vegetables you were allowed to (and maybe had to) hate (they were served, for example, at dinner in the book The Terrible Horrible No Good Very Bad Day). Perhaps they get their bad reputation from the usual preparation of boiling them. On the other hand - tossed in a little olive oil and thyme and then roasted in the oven for about 30 minutes, they really are quite delicious. Long story short, we fell in love with them. Now, finding green veggies in Germany has always been a little difficult. We are sorely missing our mustard greens and chard, but brussels sprouts are back in season and are abundant, so we can easily eat a kilo bag in a week. Here was last nights meal - shrimp and mushroom risotto paired with goodness.

As for the other Brussels Sprout - she's the equivalent of 1.7 bags, though quite a bit more squirmy. And I know full well that she will never want to eat such delicious green veggies.

5 comments:

Christina Merhar said...

Yum! that looks tasty. You are a great story-teller, Kel!

Annamarie said...

Bahhh, just more brussels sprouts propaganda. We all know they're icky. :)

Mark Jabbusch said...

That makes me hungry! and also lapse into a vision of that actress that sprouted from Brussels, and of that baby sprouting wings in you... may she be as winsome and captivating as A.H. was on the screen.

Aaron Burkhalter said...

We still haven't rocked brussel sprouts over here. We gotta give those a go.

Fun story though! We'll definitely try the thyme and olive oil recommendation.

Kyle said...

They are also awesome shredded and made into slaw with a bit of pecorino and a simple vinaigrette.