The Community FoodBank coolers are filled to capacity this week! As the season’s shift into peak production, we have leeks, onions, potatoes, sugar snap peas, salad greens and more than two tons of brussels sprouts.
Once upon a time, I thought I didn’t like brussels sprouts, but a simple roast proved me wrong. These tiny cabbage-like vegetables can be shredded into slaw, stir fried, steamed or grilled. But it’s a fast roast in a hot oven that best reveals their sweetness. This comes to us courtesy of the New York Times.
1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
Heat oven to 400 degrees.
Trim bottom of brussels sprouts, and slice each in half top to bottom.
Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Mark Paxton is director of community engagement and fund development at Community Food Bank. In his spare time, he enjoys being outdoors with his wife, Mary. They are the parents of two daughters and live in Hollister.