One great thing about belonging to a CSA farm is that you encounter all sorts of strange interesting new veggies, and are forced have an opportunity to figure out how to use them. I had never even seen Brussels’ sprout on the stalk, let alone cooked or eaten one, in my entire life. Brussels’ sprouts, I know, are not even that strange to most of you. And I was at least aware of their existence, but we do get many things at the farm, that I had never heard of before they were sitting there in a labeled basket waiting to become a part of my share for the week. This week we got daikon, and last week there was bitter melon ~ just two of many new veggies that are now on my radar. Well, I still don’t know what to do with daikon or bitter melon, but I did find something to do with the Brussels’ sprouts that Robert brought home from the farm this week. He has always been aware of what a Brussels’ sprout looked and tasted like having grown up with fresh garden veggies his whole life, and so he just could not resist bringing home a big beautiful stalk full of them.
I was already in the middle of cooking dinner when he returned home with our weekly veggies, and when I saw those Brussels’ sprouts, my first reaction was resistance. Then I remembered several recipes I’ve seen lately for shredded Brussels’ sprouts, and decided to take the plunge right then and there. I grabbed them out of the farm bag, cut them off the stalk, washed and spun them in the lettuce spinner, shredded them in the food processor, tossed them with some other goodies, baked and served. They were delicious.
The kids were a bit concerned, but we told them they might be pleasantly surprised once they tried them. Kayla was the first to bite.
Kayla: “Hmmm. They’re good.”
Brothers: looks and mumblings of skepticism
Kayla: “No really guys, they’re good. Really, you should try them.”
They each tried them and liked them somewhat. They were definitely surprised that they didn’t taste terrible as they anticipated. No children asked for seconds on Brussels’ sprouts that night, but that was okay, because the parents were happy to gobble up every last bite for themselves!
Here’s the recipe:
Buttery Garlic and Parmesan Brussels’ Sprouts
2-3 lbs Brussels’ sprouts
1/4 cup butter, melted (olive oil will work, too ~ just don’t need to heat/melt it!)
2 cloves garlic, pressed
2 tsp Parmesan cheese
Melt butter in small saucepan or microwave. Add pressed garlic while butter is melting. Shred (don’t grate) washed/dried Brussels’ sprouts in food processor. Place sprouts in large bowl and toss with butter/garlic mixture. Spread on a cookie sheet and bake at 400 degrees for 10 minutes. Remove pan from oven, sprinkle with Parmesan, stir, and return to oven for 5-10 more minutes. Serve warm.
That sounds like an appetizer one of my friends ordered at this fancy-schmancy wine bar in Chicago! Brussie Sprouts are definitely one of my top fav vegetables!