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Local Brussels sprouts for Thanksgiving
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Thanksgiving is just over a week away, and selecting local fruits and vegetables is a great way to celebrate the bounty that local farms offer. Every holiday table needs a green vegetable, and Brussels sprouts are currently in season and available at local farmer’s markets. Whi
le there are definitely some reluctant Brussels sprout eaters out there, the recipe below may change their mind. It comes from Farmer John's Cookbook: The Real Dirt on Vegetables. The resulting buttery and crunchy sprouts are a nice change from the usual steamed or roasted Brussels sprouts and will be sure to receive compliments. Not only are Brussels sprouts delicious, but they are rich in vitamin C, beta-carotene, and folic acid, among other vitamins and minerals says the nutritionist. They exemplify why vegetables are so healthy.
Browned Brussels Sprouts in a Parmesan Crust
Ingredients
1/2 pound Brussels sprouts (about 2 cups)
salt
1/2 cup olive oil (or ¼ cup butter and ¼ cup olive oil)
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
1. Bring 2 cups of water to a boil in a large skillet. Add the Brussels sprouts and a large pinch of salt; cook until bright green and just tender-crisp, 5 to 7 minutes depending on size. Drain; briefly rinse under cold water to stop cooking.
2. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the Brussels sprouts; cook, stirring occasionally, until they begin to brown, 10 to 12 minutes. Add the bread crumbs and slowly roll the sprouts around until they are completely covered. Continue cooking until the bread crumbs are brown, 3 to 4 minutes.
3. Using a slotted spoon, transfer the sprouts to a serving platter and immediately sprinkle with Parmesan. Season with salt and pepper to taste. Serve immediately.
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