For years, I forsook Brussels sprouts.

I remembered the frozen variety of my childhood: Little bombs of soggy sulfur, slowly congealing in a pool of melted Velveeta.

No, thank you.

Then a few years ago, I let a farmer woo me with his fresh sprouts.

“Roast them,” he whispered.

I did.

What a revelation! The roasting softens the cabbage-y, sulferous bite that overwhelms this vegetable. Slicked with olive oil, kosher salt and a vinegar and grainy mustard vinaigrette, these Brussels sprouts are ready to dress up any way you’d like:

  • Toss them with blue cheese;
  • Add walnuts;
  • Try them with dried cranberries or cherries; or
  • Pile them in a bowl and eat them as is.

My kids now love them — even the picky eldest. (Actually, he just tolerates them, but that’s a huge improvement from the old days.)

Brussels sprouts are entering their peak, cool-weather season here in the mid-Atlantic. I’m finding lovely specimens at farmers’ markets, roadside stands … event the supermarket. With some red wine vinegar, grainy mustard and a hot oven, we’ll be enjoying them all fall.

Roasted Brussels Sprouts With Vinaigrette

brussels in bowl

  • 1 bunch fresh Brussels sprouts
  • Olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grainy mustard

Heat oven to 400 degrees.

With a sharp paring knife, cut the tough ends off each sprout. Cut the sprouts in half lengthwise.

Toss the Brussels sprouts with a generous amount of olive oil, kosher salt and pepper. Place in a single layer on a rimmed baking sheet.

Roast in the oven for 20 minutes, stirring after 10.

While the sprouts are roasting, whisk together the oil and mustard.

Remove the Brussels sprouts from the oven and pour the vinegar-mustard mixture over them. Stir well. Serve as is, or sprinkle on blue cheese, dried cranberries and/or walnuts.

 

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