You can often find Brussels sprouts on the stalk at fall farmers’ markets. The extra work of delicately removing each tiny cabbage is worth the effort for these sweet rounds. Peel off and discard any damaged outer leaves, and halve the heads. Instead of boiling them, which leaves them mushy, roast them in a cast-iron skillet (or another heavy bottom pan) in a hot oven to char the outer layers, while the pale green centers remain pleasantly crunchy. Once tender, add shallot, maple syrup, Dijon mustard, sherry vinegar, and butter to make a sweet and sour glaze.
|1||pound Brussels sprouts, outer leaves|
removed, heads halved through their roots
|1||tablespoon olive oil|
|Salt and pepper, to taste|
|1||shallot, finely chopped|
|3||tablespoons maple syrup|
|1||tablespoon Dijon mustard|
|1½||tablespoons sherry vinegar|
1. Set the oven at 450 degrees. Have on hand a large cast-iron skillet.
2. In the skillet, stir together Brussels sprouts, olive oil, salt, and pepper. Turn most of the Brussels sprouts so that they are cut sides down. Heat the pan over medium high heat for 1 minute.
3. Roast the Brussels sprouts for 15 minutes or until slightly charred and cooked through.
4. Holding the pan with several layers of pot holder, remove it from oven. Stir in the shallot, maple syrup, mustard, vinegar, and butter. Toss well. Taste for seasoning, and add more salt and pepper, if you like.
Karoline Boehm Goodnick
This column offers way to prepare native ingredients from the farmers’ market, farm stand, or fishmonger.