Just because the last tomatoes have come off the vine doesn’t mean delicious veggies can’t still be found. Fall vegetables, like cabbages, broccoli, zucchini and Brussels sprouts, offer the same great taste and excellent nutrition as summer veggies.
Brussels sprouts, served whole like bite-size cabbages or sliced into half-moon discs, make a particularly elegant and easy side dish. (They’re also an excellent source of Vitamin C and Vitamin K.)
When choosing Brussels sprouts at your farmer’s market or grocery store, look for firm, compact sprouts that are bright green and don’t have yellowed leaves.
Brussels sprouts can be prepared in a variety of ways – steamed with lemon and herbs, grilled, roasted, dusted with parmesan, tossed in a stir fry and more. But when they’re fresh and in season, as they are now, we like the simple route, like this recipe from chef Ina Garten. Natural deliciousness!
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, if desired, and serve immediately.
Have any great recipes for fall vegetables? Tell us!