Better Brussels
The holidays are a crazy time of year. The shopping, the traffic, family and friend gatherings, and the office and holiday parties make for erratic schedules at the end of the year. And this comes particularly at a time when we’re trying to wind down the year gracefully and seamlessly. Distractions, distractions!
When I get busy or find myself attending a lot of parties, it can become hard to eat properly, especially in the vegetable department. That’s why whenever I have a holiday potluck to make something for, I try to make a vegetable-based dish so I know that I will get some quality nutrients among the regular array of breaded and fried party appetizers.
For some reason that I have yet to identify, Brussels sprouts have earned themselves a bad rap. Maybe it’s the commonly held assumption that vegetables and similar foods that are good for you must taste horrible. But rest assured, while these sprouts may indeed be healthy, they are also delicious. This recipe will please even the pickiest eater, all while providing an incredible amount of Vitamin C, something you will need to boost your immune system in the middle of cold and flu season.
Fresh brussels sprouts from the farmers marketBrussel Sprout Goodness
Ingredients
1 1/2 pounds brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pesto (directions below)
Preparation
Cut off the knobby end of the Brussels sprouts and pull off any loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil.
On a baking sheet, spread the brussels sprouts evenly and roast for 25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.
While the sprouts are baking, you can make this delicious and healthy pesto sauce to top ‘em:
Ingredients
1/2 cup toasted pistachios
1/2 cup golden raisins
3 cloves roasted garlic
2 sprigs fresh Italian (flat-leaf) parsley
1/2 cups olive oil
Sea salt
Freshly ground black pepper (to taste)
Preparation
Place the pistachios, garlic and parsley into a food processor and process until very finely chopped.
While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil.
Spoon out the pesto into a bowl and stir in remaining olive oil and raisins. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.
