I meant to write yesterday about darling Brussels sprouts, but I got distracted by the whole spring break thing - can you tell I'm a little excited to feel some warm sun? It's been a long, cold 
winter. Still cold - 5 degrees as I write this. And it's March. Ughs.
Anyhow, I ran into Suz at Byerly's the other day (I accidentally stole her parking space, not realizing it was her, and hooooey did she toss me a dirty look, not realizing it was me - ooh, a side of Susie Sunshine I've not see before, tee hee! She's a fierce little vixen when she needs to be - give 'em hell, Suz!). After howling about our parking misadventures, we obnoxiously talked all over the store, with our carts getting in everyone's way, and it was a total blast. Suz picked out some pretty little Brussels, which inspired me to as well, even though I have a heck of a time digesting them. So
unfair, I love 'em. I brought mine home and roasted them and oh, they were soooo good. And you know, this time didn't seem to disagree with me too badly. Maybe whatever enzyme I lacked for awhile is back. Yay! Bring on the Brussels!
To roast them: preheat the oven to 400 degrees. Wash and dry the Brussels, trim away the thick bottoms, then cut them in half. Place them in a large bowl, drizzle generously with olive oil, and sprinkle with
coarse salt. Toss, toss, toss to coat evenly. Spread them on a baking sheet (don't crowd them) and roast for 10 minutes. Turn them over, remove any loose leaves that are getting quite brown (I eat those right off the sheet, they're a delicious cook's treat), and roast for another 10 minutes. The goal is tender-crisp Brussels, nicely browned in spots. That's it - enjoy!
Later: a hopeful note - I walked, despite the 5-degree temp, and get this...the sun was warm enough to make me uncomfortably hot and sweaty! Yes, I had on many layers and was exercising. But still! I've slogged through many 5-degree (or worse!) days this winter without getting really, truly hot. Today was definitely different. I didn't need a scarf over my face, and I was just...glad. Sweaty and glad. Come on, sun, you can do it!
winter. Still cold - 5 degrees as I write this. And it's March. Ughs.Anyhow, I ran into Suz at Byerly's the other day (I accidentally stole her parking space, not realizing it was her, and hooooey did she toss me a dirty look, not realizing it was me - ooh, a side of Susie Sunshine I've not see before, tee hee! She's a fierce little vixen when she needs to be - give 'em hell, Suz!). After howling about our parking misadventures, we obnoxiously talked all over the store, with our carts getting in everyone's way, and it was a total blast. Suz picked out some pretty little Brussels, which inspired me to as well, even though I have a heck of a time digesting them. So
unfair, I love 'em. I brought mine home and roasted them and oh, they were soooo good. And you know, this time didn't seem to disagree with me too badly. Maybe whatever enzyme I lacked for awhile is back. Yay! Bring on the Brussels!To roast them: preheat the oven to 400 degrees. Wash and dry the Brussels, trim away the thick bottoms, then cut them in half. Place them in a large bowl, drizzle generously with olive oil, and sprinkle with
coarse salt. Toss, toss, toss to coat evenly. Spread them on a baking sheet (don't crowd them) and roast for 10 minutes. Turn them over, remove any loose leaves that are getting quite brown (I eat those right off the sheet, they're a delicious cook's treat), and roast for another 10 minutes. The goal is tender-crisp Brussels, nicely browned in spots. That's it - enjoy!Later: a hopeful note - I walked, despite the 5-degree temp, and get this...the sun was warm enough to make me uncomfortably hot and sweaty! Yes, I had on many layers and was exercising. But still! I've slogged through many 5-degree (or worse!) days this winter without getting really, truly hot. Today was definitely different. I didn't need a scarf over my face, and I was just...glad. Sweaty and glad. Come on, sun, you can do it!
I’m Stephanie Meyer. If you're looking for fresh, delicious food to share with those you love - welcome! In addition to the recipes you'll find here, I post Tuesday recipes at Dara & Co./Minnesota Monthly magazine with a focus on local, seasonal ingredients. I also cook and take photos for Andrew Zimmern's Kitchen Adventures/Food & Wine magazine, post gluten-free recipes at Stuffed Pepper, cook with food photographer Susan Powers for Shooting the Kitchen, and organize the Minnesota Food Bloggers. Let’s eat!
