Saturday, November 10, 2007
I've had a hankerin' for brussel sprouts. This love o' the brussel has come on with the weather change and I've made them a few times this season. Super simple to make, and super fresh and in season right now. You can simply steam them and serve with a little butter and some herbs, or just squeeze a lemon on them. You can halve them and roast them in the oven with lemon peel, garlic and some olive oil, then toss with fresh parmesan. Or even the way I made them this week, sauted and carmelized with brown sugar. (Do check out that link: lots of fun food photos and cooking going on there at Tracy's place, and she's doing NaBloPoMo)
I'd do the recipe again, probably a little less of the brown sugar. Really good brussel sprouts just don't need a whole lot of dress up, especially if they're fresh and local.
Oh, and kudos to Jess! She made Lelo's Autumn Risotto—vegan style....mmmmmmm. Yeah Jess!