The changing season and freezing nights has brought new produce to our markets here in Northern California.  I am really not sure if brussels sprouts are supposed to be in season now, but we definitely have been finding great brussels sprouts in our markets.   Today’s write up is about those tiny cabbage-like veggies which pack a huge nutritional punch!

V was not at all fond of brussels when I met him but over the years I have converted him to a lover with a variety of preparations.  The simplest dish I make is a quick South Indian stir fry with mustard seeds, cumin seeds, red chilies and salt.   Amma makes a killer fried rice that V loves as well.  But, in the winter, when I am looking for any excuse to turn on the oven, I typically end up roasting the brussels sprouts in the oven.

Brussels sprouts like cauliflower, cabbage, kale and the like belongs to the brassica family of vegetables that are known for their high nutritional value.   I have heard that some men (yes, only men curiously) find brussels to be slightly bitter.    Maybe that is why V did not like them!  But these days he gobbles up whole bowl-fulls of roasted brussels.

Recipe for Caramelized Brussels Sprouts with Stone Ground Mustard and Lemon Wedges
[Printable Recipe]

Ingredients:

• 1 lb of brussels sprouts, washed, outer leaves removed and sliced in to halves
• 4 Tbsp organic extra virgin olive oil
• 2 Tbsp stone ground mustard
• A pinch salt to taste
• 2 medium lemons, sliced in to wedges