Roasted Brussels Sprouts

by LEON BOUTEILLER

Brussels sprouts, oh my! Indeed a love ‘em or hate ‘em vegetable. So many of us have less than enthusiastic memories about this “little cabbage.” Boiled to death was how they were served in my childhood home and pretty much everywhere else. Overcooked mush with an odiferous nature that permeated the household. Yuck! It’s no wonder that many people, young and old dislike them. But, as luck will have it, we have learned to take a fresh look at Brussels sprouts and found better ways to prepare them, to appreciate their flavor, texture and nutritional profile. Cooking this vegetable has evolved to where they have become a favorite side dish to accompany holiday dinners and daily meals throughout the year.

Brussels sprouts are a cruciferous vegetable belonging to the same species as broccoli, cabbage, kale and collard greens. They have become a darling of the health conscious crowd because they contain significant amounts of vitamins C, K, and B, essential minerals and dietary fiber. Also Brussels sprouts are considered beneficial in avoiding many common health risks such as cancer and heart disease.

Brussels sprouts are native to the Mediterranean region The first significant appearance in Europe was probably in Rome in the 5th century. They became a more standardized cultivar in the 13th century in Belgium, near Brussels, hence the name. They grow best in cooler climes and became popular in Northern Europe. There are many varieties from mini, the size of large peas, to larger the size of a plum. Purple varieties are popular, developed around 1940 by a Dutch botanist who crossed them with purple cabbage.

So, I offer you a recipe for Brussels sprouts. It may be a little different but easy to prepare, delicious and a great accompaniment for many holiday meals.

ROASTED BALSAMIC MAPLE BRUSSELS SPROUTS

Ingredients:

  • 1 1/2 pounds Brussels sprouts, trimmed and halved top to bottom

  • 8 ounces button or crimini mushrooms, cleaned and cut in half

  • 1 medium onion, rough chopped

  • 1 Fresno pepper or red jalapeño, diced

  • 2 or 3 cloves of garlic, finely minced

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons maple syrup

  • 1 teaspoon dry thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup sweetened, dried cranberries (optional)

Method:

  • preheat oven to 425 degrees F

  • in a large enough bowl to accommodate tossing the ingredients together, whisk together the olive oil, balsamic vinegar, maple syrup, thyme, garlic, salt and black pepper

  • add in the Brussels sprouts, mushrooms, onion and peppers; then toss or fold until all the pieces are coated with the dressing

  • dump this out onto a sheet pan and spread out evenly

  • place in the preheated oven and roast for 20 to 25 minutes until lightly browned

  • spoon into a serving bowl and sprinkle with the dried cranberries if desired

  • the only additional suggestion I have would be a light drizzle of aged balsamic vinegar as a finishing touch

This is a festive looking and delicious way to serve Brussels sprouts. This formerly much maligned vegetable may soon become one of your favorites. You can leave out the hot peppers if this doesn’t appeal to you and it will still be terrific! Enjoy!

Happy Thanksgiving to all.

Leon G. Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at The Fife ‘n Drum in Kent. He is married to Patrice and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats named Ricky and Lucy.

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