Tuesday, December 13, 2011

For the Love of Vegetables...

...and boy do I have it. Even if asparagus season has come and gone, and all our tomato plots have been dug up, there's a few late fall favorites I have come to look forward to.

Mulled cider, Silk Egg Nog, the wafting smell of gingerbread across the house... but most of all, I can think of nothing better than coming home with a large stalk of fresh brussel sprouts. A cheap, seasonal meal that can last you for days (and it has!).

It was clear to me after T and I were finally adventurous enough to try cooking them at home that these spherical sprouts are sadly misunderstood. I've had been brussel sprouts, perhaps we all have--the reason for its common spot upon the "most hated vegetable" list.

But I've come to learn that such an absolute list cannot exist. All vegetables can and usually are superb, if only prepared correctly. For brussels, that mean retracting the urge to overcook them. As a cabbage member, this results in the release of a strong, often unpleasant, odor.

To keep the healthful benefits though (e.g, not boiling them away), I found the best way to cook brussel sprouts was to cook them simply, carefully, and make them the star of the dish. Mustard sauces atop are great (especially paired with some collard greens), but for the love of vegetables and all their naked glory, give this recipe a try:

Browned Brussel Sprouts


* 1/4th C, Organic Virgin Coconut Oil
* 1 stalk, Brussel Sprouts (3-4 Cs), sliced in half along the stem
* 1/2 T, salt
* 1/2 T, freshly ground black pepper


1. Heat a heavy-bottomed (preferably cast iron) pan over medium-low. Drop in 3 T of the coconut oil and allow it to melt, coating the pan.
2. Place the sprouts face (flat-side) down in the pan, using as many as will fit. Sprinkle with a dash of salt and pepper. Let sit for approximately 5-7 minutes, adding a small t of oil as needed to dry areas. Lower the flame slightly if the sprouts are browning to fast before this
3. Check the underside of the sprouts. Once they are soft and the underside is clearly browned, remove from the pan. Add another 2 T coconut oil and sprouts and continue the process until all sprouts are cooked. Enjoy!

What's your favorite late fall/early winter vegetable?

1 comment:

  1. Found your blog on Boston Food Bloggers and am excited to explore it! I'm in Boston too...and am not strictly vegan, but eat that way most of the time. So it's nice to find a local resource. =)

    The brussels sprouts look delish!