Brussels Sprouts, Cauliflower, Carrots

Brussels Sprouts, Cauliflower, Carrots

by BiteSizedJessica on November 10, 2010

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
2 carrots
½ lb Brussels sprouts
Olive oil
1 tbsp honey
1 tbsp butter
Salt and pepper
Garlic cloves, smashed


    1. 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.
    2. 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.
    3. 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.
    4. For the bite, skewer the three vegetables together and serve warm.

© 2010 Jonathan Meter and Jessica Hertle

{ 1 comment… read it below or add one }

hungry dog November 10, 2010 at 2:32 pm

A lovely combination, no doubt! I love all of these vegetables. Had to laugh about the cold brussels sprouts–they really have a, um, pungent smell, no matter how great they taste–not something you want attention for in high school!

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