The greenmarket recently is dramatically different from what it was just a few short months ago. There is a ton of squash, meaty-looking greens, root vegetables and pumpkins of many varieties. One of the best parts about the transition from summer into fall, for me, are Brussels sprouts. When I was in high school, my dad used to make me roasted Brussels sprouts for lunch and pack them up for me in a little Tupperware container. I would open them in the cafeteria with my friends, and let’s just say, those cold roasted Brussels didn’t smell too great, especially to a bunch of high schoolers. I was completely ridiculed to the point where I asked my dad not to pack them in my lunch for me anymore. But I still really did love those Brussels and still do, to this day.
Brussels sprouts sautéed in oil and butter is, for me, the most delicious way to eat them, with a little bit of salt. Roasted vegetables in the fall are warming, healthy and fresh, and these three are the best combination I can think of.
(Makes a bunch of vegetables to be skewered)
½ head cauliflower
½ lb Brussels sprouts
1 tbsp honey
1 tbsp butter
Salt and pepper
Garlic cloves, smashed
- To roast the cauliflower, separate it into florets and coat with olive oil, red pepper flakes and salt and pepper. Mix with smashed garlic cloves and lay out on a sheet pan lined with foil. Roast at 425° until softened and browned, about 30 minutes.
- For the glazed carrots, cut carrots to desired size and shape. Melt butter in a pan and add the carrots. Sweat out carrots for a minute or two, then add honey and let the honey caramelize lightly. Deglaze with red wine vinegar and add a little vegetable stock or water to finish the cooking process, if needed.
- For the Brussels sprouts, quarter Brussels and trim bottoms, removing any browned leaves. Heat oil in a sauté pan and add Brussels when oil is nearly smoking. Season well with salt and pepper, and toss in the pan until Brussels have browned. Finish with butter.
- For the bite, skewer the three vegetables together and serve warm.
© 2010 Jonathan Meter and Jessica Hertle