Eat your Brussels!
Legend has it that Brussels sprouts were first grown in Europe. The first official description of them appeared in Belgium in the late 16th century. They made their way to England in the mid-19th century and there gained great popularity. Today, the British remain the world’s top consumers of Brussels sprouts.
In the United States, Brussels (the vegetable) have long had a reputation for bitterness, but when properly cooked they offer complex flavor with a subtle crunch. They also pack in an array of healthy benefits including Vitamins A and C, which help fight against heart disease and cancer.
So why is it that so many turn their nose up at the idea of eating these delicious autumn vegetable? Perhaps it simply comes down to the cooking method. Many recipes suggest to steam Brussels, I however suggest roasting in the oven. The following recipe is a crowd pleaser and I guarantee you will convert friends and family over from the “I hate Brussels Sprouts Team”.
Roasted Autumn Brussels
5 Pounds fresh Brussels Sprouts
1 Cup Blended oil
4 Tbsp each Cracked Black Pepper and Kosher Salt
Trim Brussels and cut in half thru the core. Place in medium size bowl and toss with oil, salt and pepper, and set aside. In a medium size sauce pot combine the following ingredients:
1 cup Golden Raisins
1 cup Dark Raisins
1 cup pitted prunes
2 cups Brown Sugar
2 cups Apple Juice
3 tbsp Balsamic Vinegar
1 tbsp each Cracked Black Pepper and Kosher Salt
1 cup Pistachios, reserve for garnish
On a low heat, simmer the above ingredients (not the pistachios) until the fruit is extremely soft, approx. 90 minutes. If liquid evaporates before fruit is tender add in 1 cup of water and continue to simmer. Place compote in a food processor and pulse to a slightly chunky consistency. Transfer to a small bowl and place in refrigerator uncovered.
Preheat oven to 375 degrees. Place Brussels on a baking sheet and roast in oven 40 minutes until they begin to slightly brown. Remove from oven and place in a medium bowl, add in 1 cup of the prepared compote and 1 cup pistachios. Place in a serving bowl and enjoy immediately.
Note: Remaining compote can be stored covered in the refrigerator for up to one week and used as a garnish for a grilled Pork Chop or Tenderloin, or as an accompaniment to your favorite cheeses.