To continue our series on cooking foods that I have historically LOATHED (see squash)...tonight I made a pasta dish inspired by p. 66 of Real Simple's November 2009 issue AND my local farmer's market.
Brussels Sprouts. Yes. I HATE (did hate) brussels sprouts. When I was a child, my parents would grant me an additional prerogative of my choosing every birthday. The first one I picked was to no longer have to eat brussels sprouts. My mother even wrote it up by decree and signed it with a wax seal. I'm fairly certain I have not eaten brussels sprouts since I was thirteen or so. Of all vegetables, the gag factor for brussels sprouts was the highest (maybe tied with eggplant).
So, again, overcome by my need to partake of New England's regional bounty of autumn veggies, I spotted some brussels sprouts at this morning's farmer's market. I remembered Martha Stewart trying to convince me (via TV) that they really were quite wonderful when grown at home and prepared right off the stalk, so, $3 later---I walked home with a stalk of sprouts.
I learned from Real Simple that brussels sprouts are "cruciferous" veggies full of good things like Vitamin C, dietary fiber and potassium. The sprouts I bought bore little to no resemblance to the awful things I've eaten in California. These were very small, green and looked slightly less threatening.
Taking my cue from page 66, I decided to roast them in the oven with some olive oil, sea salt, and pepper for use in a pasta. Despite some over-roasting issues, the ended up working quite well in the pasta (see below for my original recipe). VERDICT? palatable. :)
& BRUSSELS SPROUTS
- 1/2 lb. whole wheat spaghetti
- three large links fresh sweet italian lamb sausage (or sausage of your choice)
- 1-2 stalks of brussels sprouts (depending on size)--the smaller the sprout, the sweeter
- 1/4 cup hazelnuts, chopped
- 5 tablespoons olive oil
- one large lump fresh mozzarella (as fresh as possible--I got mine at the farmer's market, made right here in Somerville) (shaved, or grated)
- garlic powder
- black truffle oil
- dried parsley
- sea salt
- ground black pepper
- Preheat oven to 425 F.
- In medium to large skillet, heat 2 tablespoons olive oil (med-high heat).
- Remove sprouts from stalk, clean, and cut in half lengthwise. On a baking sheet, place the sprouts face down, and drizzle with 1-2 tablespoons olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast in oven for 5-10 minutes, then set aside.
- Start water boiling for pasta.
- In heated oil, add sliced sausage, cooking through. Add hazlenuts and dried parsley to taste, stirring frequently. You may wish to discard the oil/grease from the sausage, or you can use it in lieu of additional olive oil.
- cook spaghetti in salted water until al dente. Drain, then add to skillet with sausage, etc.
- Toss in the brussels sprouts with 1 tablespoon black truffle oil, a pinch of garlic powder and mozzarella, and toss until heated through. Serve warm!