What do you see when you look at this picture? The vertebrae from an unknown species? A tree from a Dr. Seuss book? Some kind of flower bud? Actually, it is a cluster of Brussels sprouts; yep, this is how they grow! Unless you’ve seen them in a garden, chances are, you’ve never seen them still attached to their stalk. I get so excited when I find these towers of sprouts: they are a rare find in grocery stores–your chances are better at finding them this way at the farmer’s market. They taste fresher than their loose supermarket counterparts because much of their moisture is retained via the stalk. So, yes, there is a bit of knife work needed to liberate them from their spire, but it’s not enough to deter me from buying them this way. The cashier at Trader Joe’s told me that his sister takes the whole stalk, oils it up and throws it right on the grill. Note to self: it’s time to deviate from my default roasting habits and try something new–I’m taking this enormity to the grill!
Tag: brussels sprouts
Well, we’ve made it to post #13 and I am guessing that by now you are thinking, “OK, Michelle, where are all of the vegetable recipes on My Veg Table?” Thus far, I’ve introduced many of my favorite recipes to you and most of them haven’t had a speck of a vegetable in them. Fear not, the wait is over! Now I get to share one of my favorite veg recipes that receives the most skeptical looks: Roasted Brussels Sprouts and Red Grapes with Walnuts. That’s right; the grapes are roasted in the oven alongside those tiny cabbages. Did you just raise your eyebrows, too? Trust me on this: if I can take a table full of the pickiest people I know and get them to not only taste this, but also agree that it’s good, well, I think that I just might convert a few of you as well.