Brussels
sprouts are members of the Brassica family, close family member to broccoli and
cabbage.
The
origins of Brussels sprouts are unknown, the first mention of them can be
traced to the late 16th century. They are thought to be native to Belgium,
specifically to a region near its capital, Brussels, after which they are
named. They remained a local crop in this area until their use spread across
Europe during World War I. Brussels sprouts are now cultivated throughout
Europe and the United States. In the America, almost all Brussels sprouts are
grown in the state of California.
A
good Brussels sprouts are firm, compact, and vivid green. They should be free
of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid
those that have perforations in their leaves as this may indicate that they
have aphids residing within. If Brussels sprouts are sold individually, choose
those of equal size to ensure that they will cook evenly. You can find Brussels
sprouts year roung, but their growing period is from fall until early spring.
Keep
unwashed and untrimmed Brussels sprouts in the vegetable compartment of the
refrigerator. Stored in a plastic bag, they can be kept up tp10 days. If you
want to freeze Brussels sprouts, blanch them first for between three to five
minutes. They will keep in the freezer for up to one year.
Research Source: WH Foods
Brussels
sprouts are tossed with olive oil, garlic, brown sugar, salt and black pepper,
than roasted until the sugar caramelizes.
Roasted
Brussels Sprouts and Brown Sugar
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound Brussels sprouts wash and trim
4
tablespoons light brown sugar
1/2
teaspoon garlic powder
3
tablespoons olive oil
salt
and pepper, to taste
Directions:
Preheat
oven to 400 degrees.
In
a small bowl, combine brown sugar, garlic powder, olive oil, salt and pepper.
Add Brussels sprouts to the bowl, toss to coat, making sure to coat each
Brussels sprout.
Place
Brussels sprout on sheet pan in an even layer.
Roast
for 25 to 28 minutes, turning every 10 minutes, until sugar caramelized and
edges are crisp.
Just
before serving, garnish with salt. Enjoy!
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