If I think about the popularity of vegetables Brussels sprouts are for sure the most asked for vegetable of the year in my field. Especially now when the autumn season has arrived in the North East the peak of the Brussels season last from late September to mid November. Last week I "harvested" the first stalk of Brussels sprouts at my local farmers market. The little button-looking sprouts were about an inch small. Biting in one of those proved to have mild cabbage flavor. Remembering prior years of successful preparation I suggest to roast Brussels sprouts. Indeed it makes them utterly satisfying.
Usually I simple cut them of the center stalk then halve them. I roast them on medium heat setting, this way they become golden-brown colored and tasty. The other day I still had preserved lemon in my refrigerator that I made many weeks ago for some other cooking project. They were citrusy and had an enjoyable level of salt. I chopped the lemon finely and tossed into the Brussels just before plating Some Tabasco spiced cashews sprinkled over the dish added a welcome buttery/spicy quality.
Roasted Brussels with Spicy Cashews
(recipe for 4 servings)
2 pounds Brussels sprouts.
2 tablespoons vegetable oil such as grape-seeds or canola
1/2 teaspoon sea salt and more to taste
5 grinding black pepper from the mill
1 lemon, juiced freshly
1) If the Brussels sprouts have woodsy stalks cut 1/8 of the bottom off and then lengthwise in half. Remove any yellow leafs.
2) On medium heat setting, in vegetable oil cook Brussels in a 9-inch skillet. Add salt then cook for 15 minutes stirring every minute to prevent scorching. Look for evenly browned Brussels. Add pepper and season with salt to taste.
(recipe makes 1 cup)
1 tablespoon maple syrup
1/4 teaspoon sea salt
1/2 teaspoon Tabasco
1) Heat skillet on medium heat setting. I suggest to use small nonstick skilled for that. Add maple syrup and spices and bring boil then add cashew and toss. Cook mixture for 1-2 minutes. Cashews should be coated with spices and dark-brown if not add 1 tablespoon of water and cook for another minute. Stir mixture constantly with a wooden spoon to prevent scorching.
3) Transfer mixture to a greased plate. Once cooled sprinkle cashews over the roasted Brussels.
Chefs Note: You can buy preserved lemons in Middle Eastern type of stores or online here.