So a BS conversation starts up on twitter and I decide that this is going to be the night. I would never consider making a special grocery store run for these, but as luck would have it, my wife was going to Krogers, and when she asked me (as she always does) what I want from the store. The only thing I ask for is Brussel Sprouts. She gives me an odd look, but I confirm "oh you heard me right, there will be some sprout roasting tonight", and I saunter back to my office. (ok, it didn't really happen exactly like that).
So by now the the sprout talk is getting pretty hot, thanks too @hillarylibby, @greenvegnliving, @IEatTrees, and @MegVegLibrarian. Everyone is getting rather psyched about this potential sprout fest. I got a lot of support, but Meg sent me this somewhat complicated, but nevertheless a recipe I felt I could follow. Be prepared for a lengthy read, but by all means, check it out here.
So this is what I had to start with. Ok, one ingredient down. Now time to to hunker down and dig into this recipe and see what we need to do..... better pour a tall one, this one is going to take a while.....
Ok, it seems these little guys need some work first. Meg says to chop off the stems and the remove the little leaves of the,.. what??? The whole thing is covered in little leaves, how do I discriminate? Ok, I'm tempted to take a picture, and tweet it and ask wtf, but I dont want them to think I am incapable, so I will forge ahead.
Ok, I'll start with this little bad biy
As you can see by the clock, I've been at this a while now, but before too long, I turned that bag of tiny cabbage into a,... bowl of slightly tinier cabbage halvsies.
Ok, this is where it gets tricky. Olive oil,... extra virgin of course (who really buys, regular virgin, or god forbid the trampy olive oil). Ok, drizzle and toss... sounds more like morning radio show personalities, but here I am coating these little half cabbages in a oil, laying them out on a pan, and applying a little sea salt. I'm thinking this might work out pretty well after all.
So after laying them all out, they go into the oven looking like this
And then about 20 minutes later, the house aroma changing to an odd smell that I cannot place, although my wife claims the smell is somewhat "farty". Not what I would advertise, so pretend I didn't say that. Nevertheless, they came out looking like this:
So its now about 9:30, normally I would be snacking on something else, but this is what I have assembled for this evenings nosh., passion
I seek out a particularly caramelized one for my first sample. I must admit this is really an interesting moment. Something as simple as a Brussel Sprout has evoked such emotion, passion and conversation between a number of people spread out all over the country. In all of my years, I would have never guessed that I would have such a conversation with a group of people about a vegetable. A particularly underrated one that gets a rather bad rap, and then cook, document, and write about. This truly is a by product of turning vegan that I did not anticipate.
Never the less, it was a big moment for me, so I could not pass this up without documenting the entire process. Oh yes, I'm trying the very first one....... such anticipation
Not bad at all. Nice flavor, love the caramelized crunchy parts, interesting earthy flavor, and yes nice and salty, as I applied the sea salt a little more liberal than I probably should have. I like it that way though.
So over the next 20+ minutes, I snacked on BS, and reflected back on my omnivorous life, and wondered what other little treasures were out there waiting to be eaten by me. So many vegan fares,.. so little time.
Sorry Toby, no sprouts for you.