Sunday, February 24, 2008

An Unnatural Love

Garlic Roasted Green Beans

I've always loved vegetables, at least as far back as I can remember. I have vivid memories of eating tomatoes still warm from the garden with my grandfather. He even kept a tiny Morton's salt shaker in his shirt pocket for such occasions. I remember shucking fresh corn (and hitting my nose on the patio table and getting a nosebleed) and I remember hulling black-eyed peas on the porch with my grandmother. There were many meals served at my mother's table that consisted of so many vegetables that her lazy Susan would sag under the weight of them. I guess those must have been summer meals. To me, vegetables are just as important in my meal decisions as the main dish.

Lately my passion has been roasted vegetables. I buy sacks of haricots verts at Costco, toss them with a bit of olive oil and some seasoning then roast until a soft and even a little crusty on some ends. I do the same with fresh cauliflower, often eating just a head of roasted cauliflower for lunch. But my all time favorite roasted vegetable is brussels sprouts. Oh the deliciousness!

When we were visiting my aunt and uncle in New Jersey over Thanksgiving, my aunt, a most accomplished cook, made brussels sprouts that made me swoon. They were buttery and delicate and utterly divine. My aunt is a busy lady and I'm a busy lady and I keep forgetting to ask her what recipe she used for that meal. So, I looked for one on the internet. I found this one.

First, you slice up a bunch of shallots and cook them, low and slow, until they are totally carmelized. Can you imagine how good that smelled? I am going to use less butter next time, it was just too much for me.

Then you add a whole lot of fresh brussels sprouts that have been sliced as well. They, too, cook until they are brown on the edges. Oh it smelled so good!

And then the finishing touch of a little more butter. The recipe says it serves 8 to 10. That might be right as a side dish. I had it for dinner three nights in a row with some leftover fresh cranberry-orange relish. It was quite pleasing. Aren't I just so controversial? Mmmmmm, brussels sprout love. (you can hum that to the tune of Muskrat Love...and now you KNOW I'm a nut)


Anonymous said...

I cook the asparagus from Costco the same way, olive oil, s&p, roasted, delicious.

Anonymous said...

Ananda, the Brussels Sprout recipes sounds wonderful....thanks girlie!

Jennifer (jatusma)