Veggie of the Month: Brussels Sprouts

I am what some would call a "picky eater". I prefer the term "discerning", but what can you do? The list of things I don't eat is long, [cheese, eggs & seafood top that list] and while I'm not afraid of new foods, I'm not exactly out seeking new food opportunities. Vegetables are a food group that I don't eat nearly enough of, which is problematic and has made the whole attempt at vegetarianism very difficult, [an attempt that has fallen by the wayside lately, but that's a whole other blog post!]. The veggies I do eat are kind of low on the nutritional totem pole ... so, in an effort to incorporate something a little more wholesome and good into my diet I am going to actively explore one new veggie a month. Veggie of the Month! I also like learning the trivia about food- I've written in a lot of herb lore in my recipe book! So, I'm starting with Brussels sprouts. I thought this was a good veggie to start with since a) I have never really enjoyed them and b) my friend Emma was eating some the other day that looked absolutely scrumptious and I'm hankering to try her recipe [see below]. 

What can I tell you about Brussels sprouts? Well, Brussels sprouts [Brassica oleracea gemmifera] are members of the cabbage family, along with close relatives kale, cauliflower, kohlrabi, and broccoli. They've been around for a good long while. According to Wikipedia, Brussels sprouts as we know them have been cultivated in Belgium as early as the 13th century! A similar veggie pre-cursor to the BS may have been grown in Ancient Rome. French settlers in Louisiana first brought them to the US in the early 1800's and between the 1920's & 1940's they were becoming a big crop in California and today most BS in the US are grown here. 

Interestingly enough, February 17th is World Cabbage Day! Celebrate by reading some cabbage lore and trivia, or by trying the tasty recipe below!

Dan Barber's Balsamic-Glazed Brussels Sprouts

- serves 2 as a side -
Adapted from Dan Barber

Ingredients

2 cups Brussels sprouts, cut in half lengthwise
3 tablespoons olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste

Procedure

1. Preheat the oven to 400°F.

2. Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust. This is where the flavor happens.

3. Transfer the skillet to the oven and roast for 4 minutes.

4. Remove from the oven and, using tongs, turn each sprout over carefully onto its back. Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with salt and pepper, and serve immediately.