Wednesday, December 11, 2013

Free Recipe: Baby Cabbages à la Yum!

Every now and then, someone walks into the local yarn shop looking for a "recipe" for a sweater or a scarf, for example.  We've all called a pattern "a recipe" at one time or another, I think.  Giggles shared, we move on to the project at hand.

But today, I want to share an actual recipe for actual food.  It probably has a good dose of the kind of fiber that's good to eat.  Let alone being cruciferous and all.  So good for you.  And yes, you guessed it, the "baby cabbages" are Brussels sprouts.

I used to just trim them, steam them with garlic and dill weed, and eat them with brown rice and maybe a little olive oil.  But the other day, I wanted to cook them without having to wash the dreaded extra dishes that would entail.  Don't I have enough to do without having to wash the dang steamer and another dang pot?  Dang right I do!

Oven roasting to the rescue!

Be sure to sign up to follow my blog for future free recipes--er, patterns.  Or both, who knows?  It could happen.

BABY CABBAGES À LA YUM!

Line a 9x9 inch roasting pan with heavy duty foil or two layers of regular foil.  The two layers are so the foil won't tear when tossing ingredients together.  That's right, everything's going right into the pan.  No extra bowl to wash!

Yummy hint:  use grapeseed oil because you can heat it up higher than a lot of other oils, including olive, without setting off the smoke alarm.  Trust me on this; the last time I baked salmon with olive oil, the smoke alarm decided I was burning the building down.  The sudden heart-pounding and adrenaline racing through my system was not good for my digestion.  Besides, grapeseed oil has a nutty flavor that really jazzes up a sprout, so I like it better than olive oil in this "pattern" anyway.

INGREDIENTS
A couple dozen Brussels sprouts.  (A few handfuls from the Farmers Market, perhaps?)
Grapeseed oil
1 or 2 medium/large red potatoes  (I like using the red here for the color, too.)
Minced dried garlic (unless you have fresh; go wild!)
Dill weed (dry, fresh, what do you have on hand?  Use it!)
Black pepper
Dried minced lemon rind (haven't tried fresh here, it's probably fabulous!)
A miniscule amount of salt for those of us who are watching our sodium intake

DIRECTIONS
Rinse the sprouts, trim the stems and cut the sprouts in half.  Peel and throw away any bruised leaves.

Toss the sprout halves into the foil-lined pan.  Drizzle grapeseed oil over the sprouts.

Dice the potatoes and throw them on top of the sprouts.

Now might be a good time to turn the oven on to 400 degrees.

Back to the sprouts:  sprinkle liberally (not conservatively) with garlic and dill weed.  Grind some fresh black pepper on top.  Go ahead, grind a little more, what could it hurt?

Add a dash of lemon rind.  Maybe two dashes.  Add a pinch of salt, and stir everything up with a plastic spatula or wooden spoon, or something that won't tear the wonderful, labor-saving foil.  Everything should be lightly coated with oil.  If not, add more oil and toss.

Place the pan in the oven and let cook for about 20 to 25 minutes, or until sprouts and potatoes are tender, stirring occasionally so they don't stick to the foil.  They will start to brown, looking caramelized or glazed, or just roasty and good.

And just now, as I finish typing this, I remember I meant to take pictures of the entire process of cooking this recipe to post on the blog, and instead I threw the recipe together and ate every bit, last night and tonight for dinner, it's all gone, there are no pictures, and the first time I made it, I didn't know it was going to be so tasty, so no pictures then, of course, and so... when I make this again, I will try try TRY to remember to take photos.

Instead, for now, I offer this amusing link with a fine picture of Brussels sprouts growing, and other interesting food facts and pics.

This happens every time I teach, too.  I mean to take photos of everyone having a good time (or at least pretending to!), and then I forget.  How embarrassing.

Oh, well, enjoy your sprouts!

No comments:

Post a Comment

I love getting your comments. Thanks for sharing!