Roasted Brussels Sprouts

Brussels Sprouts have had quite a long season in the Northwest this year. But the season is nearly over and Alm Hill Gardens, was the only farm still selling Brussels sprouts at the U District Market last Saturday. The farm vendor said they had about 2 or 3 more weeks until all the Brussels Sprouts are gone. "Buy them now," he'd said. These sprouts were so good, I may have to get more next week.

This was the first time I'd bought the sprouts from Alm Hill Gardens.

I had great Brussels sprouts from Willie Green's Organic Farm.

 And I've had sweet sprouts from Nash's Organic Produce.

I can't recall how much the sprouts, cost, probably around $5 a pound, but since I'm on a budget these days, I only bought a few, and the ones I got weren't exactly all the same size. I often find I don't really need much, and I appreciate flavors more when I don't buy an overload.  

It's in those sweet moments in life to lose myself to the flavor of something delicious.  Eat slowly and savor the moment.

 My Cooking Assistant would disagree.  The faster he eats something, the sooner he can look for more.

Including oranges.  An orange isn't safe for long around this boy.

You don't need this many oranges.  Just one. I'm using the remainder for coleslaw I'm making tomorrow.

You could use balsamic vinegar if you want a deeper flavor.  But I like the orange flavor to come through more, so apple cider vinegar was my choice for this dish.

Roasted Brussels Sprouts with Blood Orange Vinaigrette

(Serves 4 as a side dish)

1 pound Brussels sprouts, all roughly the same size

Sea salt 

1 tablespoon canola oil

Juice of 1 blood orange

1 tablespoon apple cider vinegar

1/2 teaspoon agave nectar or a generous pinch of sugar

1 clove garlic, pressed

1/4 teaspoon white or black pepper

Preheat oven to 400F.  Wash and trim Brussels sprouts. Place in a shallow baking dish and toss with oil while oven preheats.  

Sprinkle with sea salt and bake for 40 minutes, turning the sprouts every 10 minutes.  Brussels sprouts will be browned on the outside and soft on the inside when done.  

Combine orange juice, apple cider vinegar, agave nectar, garlic and white pepper in a small bowl.   Whisk for a few minutes.  When Brussels sprouts have cooked, toss them with the vinaigrette and then serve.   These Brussels sprouts are great as a side dish or if you're looking for a great vegetarian main dish, add them to quinoa, rice or millet with mushrooms with red beans, seitan or tofu.

My Cooking Assistant thinks there aren't enough recipes for Brussels sprouts.  Next week, I'm trying a Meyer Lemon-Mustard Sauce--another figment of my imagination at this point.  I'm glad to have two more weeks of this amazing vegetable.