Oh, how I want to like Brussels sprouts, for so many reasons. For one thing, they’re one of the most nutritious foods we can eat. Â And, for another reason – perhaps not as importantly – Â they’re a darn cute food, resembling Tom Thumb’s baby cabbages. I adore cute food.
I mention Brussels sprouts because this week’s Tops Market ad features them for just $1.59 a pound in Tops’ family-owned local grocery stores in Weaverville and Redding.
Despite the Brussels sprouts excitement, for most of my life Brussels sprouts have remained one of my least-favorite vegetables, so much so that I don’t think I ever prepared them for my children. (Sorry, kids.) But it’s never too late to learn to like something, right? With that in mind, I went in search of the perfect Brussel sprouts recipe.
Neighbor Bruce was just telling me the other day how he made a terrific, grated Brussels sprouts dish for the holidays, but apparently he was his biggest fan of his dish, and so he had lots to himself.
In my search, I found many variations that enlisted the help of generous amounts of butter and garlic in a saute pan, which, of course, is the same treatment that even renders snails edible, so there’s no arguing with that.
Personally, when in doubt, I say oven-roast whatever vegetable you want to love a little more. Â Brussels sprouts can take the heat, and they will be tender on the inside and crispy on the outside, reminiscent of oven-baked French fries ( if you close your eyes and pretend hard enough).
By the way, I’d love to hear your favorite ways of preparing Brussels sprouts. Who knows? With enough new tempting recipes, I might become a Brussels sprouts convert. Maybe we can write a Brussels sprouts cookbook together.
In the meantime, here’s a recipe I created for oven-roasted Brussels sprouts with some of my favorite ingredients: garlic, lemon, olive oil and Parmesan cheese.
For the entrée, remember that every Thursday Tops Markets sells whole roasted chickens for $5 each, and a rack of baby-back ribs for $10 in the deli, so take your pick.
For a beverage, I’d try a hearty beer to go up against Brussels sprouts’ strong flavor. (Which reminds me, there’s a beer-tasting in Redding at Tops Market – formerly Sunset Marketplace – and the same date and time in Weaverville’s Tops this Fri., Jan. 10, from 5 to 7 p.m. Varieties include New Belgium Lips of Faith, Yuzu, Rogue Beard Beer, Dogfish Head, Noble Rot and Ninkasi Vanilla Oatis.)
And when you visit Tops Markets, whether in Redding or Weaverville, please remember to tell them you read about them on A News Cafe.com.
Oven-Roasted Brussels Sprouts With Garlic, Lemon and Parmesan
1 head of garlic 6 Tablespoons olive oil 1 lemon 1 1/2 – 2 lbs Brussels sprouts 1 teaspoon sea salt 1/2 teaspoon ground pepper 1/2 cup grated Parmesan cheeseÂPreheat oven to 450 degrees.
Cut the head of garlic into two round halves. Place face up on a piece of foil, and use 2 T. olive oil as a drizzle over the garlic. Sprinkle with a little salt. Completely fold up the foil over the garlic, and roast the little garlic bundle in the oven on a small cookie sheet (prevent leakage) for about 15 to 20 minutes, until aromatic, translucent and tender.
As the garlic bakes, trim off the rough Brussel sprouts bottoms to make them flat and pretty, and peel away the damaged outer leaves.
Place Brussels sprouts in a plastic bag, and add 4 T. olive oil, salt and pepper. Â Zest the lemon, and place the zest in the bag. Halve the zested lemon, and squeeze the juice into the bag, using your fingers to catch and discard any seeds.
Gently rotate and move the closed bag around to evenly distribute all the ingredients.
Open the garlic bundles, and, holding from the stem ends, “skate” the exposed roasted garlic over a large oiled cookie sheet, allowing the cooked garlic to flavor the oil, but without squeezing out the garlic. Set the garlic halves aside. (You’ll add it to the Brussels sprouts later. If you added it to the Brussels now, during their roasting, the garlic would burn.)
Empty the bag’s contents onto the garlic-scented, oiled cookie sheet. Place the pan in the oven, and reduce the temperature to 400 degrees.
Bake for about 10 minutes, until the Brussels sprouts are beginning to become tender and are just looking a light roasted color.
Sprinkle the cheese over the Brussels sprouts and return the pan to the oven for another 10 minutes or so, until the cheese is melted and golden. Place on a platter, and squeeze out the cooked garlic cloves onto and around the Brussels sprouts. Season with more salt and pepper, if desired.
Recipe by Doni Chamberlain
This recipe sponsored by Tops Market in Weaverville and Redding.
Click here to receive weekly emailed Tops Market ad specials.
Click here for print-at-home coupons.
Click here to order a sandwich online from the Redding Tops Market.
Click here to order a sandwich online from the Weaverville Tops Market.
Independent online journalist Doni Chamberlain founded what’s now known as anewscafe.com in 2007 with her son, Joe Domke of the Czech Republic. Prior to 2007 Chamberlain was an award-winning newspaper opinion columnist, feature and food writer recognized by the Associated Press, the California Newspaper Publishers Association and E.W. Scripps. She lives in Redding, CA.
