Monday, November 9, 2009

Brussels Sprouts - Two Ways (SCD, GFCF)

For some odd reason I have always thought there was something elegant about a dish of brussels sprouts on a holiday table. Perhaps it's because one of these recipes belongs to my grandmother. She's 92 an still exudes a certain vogue, reminiscent of the Jackie-O era. Her marinated brussels sprouts are always perfectly poised in little crystal dish, calling to be doted on. Although I have to admit, actually finding a brussels sprout recipe one can look forward to eating is a challenge for some of us. I hope at least one of these recipes will do the trick. If not, there's a list of links to other creative sprout recipes, all look divine enough for holiday feasting.

Marinated Brussels Sprouts

The beauty of this recipe is it is made the day before, so there's less to worry about on your holiday.

Fresh or Frozen Brussels Sprouts
1/2 cup Wine Vinegar, or Cider Vinegar
2 TBSP to 1/4 cup Honey
1/4 cup Salad Oil

Cook brussels sprouts to desired doneness. Drain well. Whisk marinate ingredients to combine. Put all in an airtight container and marinate in refridgerator at least 24 hours. Shake periodically to insure all sprouts get marinade. Serve in a pretty dish.

Roasted Brussels Sprouts

This is my favorite way to eat these. They have a tinge of crisp on the outside and a tender creamy inside. Roasting will bring out a sweetness in most vegetables. This recipe was adapted from Barbara Kafka's "Vegetable Love".

Fresh Brussels Sprouts, wash and trim ends, cut in half
Butter and/or Olive Oil (I like using both)
Sea Salt

Oven 450 degrees.

Select a baking pan/dish that will roast your sprouts in a single layer. If using butter melt just enough butter to add a dense coat. Add brussels sprouts in a single layer. Then pour a small dab of oil over each. Sprinkle with sea salt. Roast about 10 to 20 minutes. They will have a tinge of brown and be fork tender when done.

Other Great Brussels Sprouts Recipes:

They say if you don't like a vegetable it's simply because you haven't found the right preparation for it. Here's a variety of gluten-free and SCD friendly preparations for brussels sprouts from talented food bloggers:

Golden Crusted Brussels Sprouts from 101 Cookbooks

Braised Brussels Sprouts from Cooking For Engineers

This one from Kalyn's Kitchen also includes a list of links, which is Miss Kalyn's usual custom. This is a beautiful website by the way.

Julia Child's Brussels Sprouts Browned with Cheese from Sugar and Spice by Celeste

Pancetta Wrapped Brussels Sprouts with Almonds from The Kitchn

Brussels Sprouts Go Chinese from Food Gal Carolyn Jung. The Soy Sauce, Mirin and Hoisin Sauce are not SCD legal, but it still may be good enough without them. There's several other SCD legal ingredients here.

The Great Brussels Sprouts Taste Off is an article in the New York Times. Note: the balsamic vinegar is not SCD legal.

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