February 24, 2012 - 4:54pm
BAKE A BATCH O' BRUSSELS!
San Diego doesn’t have much of a winter compared to some cities, but the nights are still cool this time of year and it’s a great time for roasting winter vegetables in the oven. FInd my favorite, Brussels sprouts, at Suncoast Farm at the Little Italy Mercato. Grab some sweet yellow onions from Schaner Farms. The sprouts are rumored to be loaded with healthy glucosinolates and other things I can’t pronounce, but I eat them because they taste good, and they taste even better with bacon from DaLe Ranch.
Fry up a couple slices of bacon, barely trim the ends and then cut the sprouts in half, slice the onions, and toss sprouts and onions in a little bacon fat before roasting them in the oven at about 300 degrees until they turn soft and begin to brown. Sliced shitake mushrooms from Kawano Farms' booth or candy stripe beets from Maciel Farms make great additions, just roast them together with the other vegetables. Leave the oven door open to warm up the house while you enjoy the sprouts as a side dish, or maybe over some fresh pasta from Lisko Imports as an entree. If you don’t dine on swine, skip the bacon and use a little California olive oil from Marion’s Olive Oil.
Another way to warm up with sprouts is to add them to soups or stews; they add a great flavor and a little crunch to any potato soup. Roasted sprouts are also a fantastic item for dipping in fondue, and Taste Cheese just got in some great Alpine cheeses if you’re considering that route. When the evening chill creeps into your house, don’t say brrr, say brrrussels sprouts!