Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

BRUSSELS SPROUTS

Basic Preparation

No matter which cooking method you choose,
prepare the spouts by first stripping off the
outer (usually faded) leaves, trim the dried-out
stalk flat, and cut a cross (an X) deeply into the
stalk (especially for the larger ones). Th ey can
be steamed for 8–10 minutes—but never boil
them in plain water because they tend to be­
come waterlogged and insipid!

ROASTED BRUSSELS



SPROUTS

Slow roasting tends to concentrate sweetness
and can convert nonbelievers with just one
taste.
SERVES 4

32 small Brussels sprouts
1 tablespoon olive oil
2 garlic cloves, crushed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 3-inch sprigs rosemary or ½ teaspoon dried,
fi nely chopped

Preheat the oven to 350°F.
Peel away any discolored leaves from the
Brussels sprouts and trim the stalks. Cut a deep

cross into the stalk ends. Combine the oil, gar­

lic, salt, and black pepper, and toss with the

prepared sprouts. Place in a small baking dish

in a single layer.

Lay the rosemary sprigs on top (or sprinkle

with dried rosemary) and roast 20 minutes or

until tender. A quick shake halfway through

will help them cook more evenly.

Per serving : 55 calories, 2 g fat, 0 g saturated fat, 8 g

carbohydrate, 2 g protein, 3 g dietary fi ber, 162 mg

sodium. Exchanges: 2 Vegetable

ROSEMARY BRAISED



BRUSSELS SPROUTS

This could be the ultimate Brussels sprouts

recipe. If you can’t win them over with this,

then perhaps you need to move on until some­

one grows up!

SERVES 4

1 pound smallest possible Brussels sprouts

1 cup low-sodium vegetable stock

(see page 288)

1 teaspoon dried or a 4-inch branch of fresh

rosemary

¼ teaspoon salt

1 teaspoon arrowroot or cornstarch mixed

with 1 tablespoon stock or water (slurry)

Preheat the oven to 400ºF.

Strip the outer leaves off the Brussels sprouts.

98 • GROWING AT THE SPEED OF LIFE