Trader Joe's Brussels Sprouts, Back Again

I did this post a little over a year ago, but Pattilou asked for a brussel's sprouts recipe, so here it is again.

If you don't have brussels sprouts on the stem, that's okay, just combine your maple syrup and olive oil in a medium bowl. Then toss the brussels sprouts in there, too, and move them around until they are nicely coated. Put them on your oiled or parchmented cookie sheet and bake as instructed.

Here is is the post:

A few weeks ago I was having an adventurous time at Trader Joe's. It was the Friday before the New Years' weekend and the place was packed! We were like Trader Joe's sardines, but sardines that talked:  "Excuse me, pardon me, whoops, should have signaled! Sorry, did I just run over your foot? I mean, your fin?"

A sidebar: The Santa Fe Trader Joe's has a significant number of shoppers wearing black clothing and black berets. It must be the artsy influence.

Okay, back to the story. In the produce area a large crowd was gathered around a table, exclaiming, "I've never seen that before! So that's how they look!" They were talking about Brussels sprouts still on their stalks, like natural, man.

I bought a stalk for nostalgic purposes because once I had grown Brussels sprouts and I now had some just beginning to poke up through the dirt back home in the Growing Dome.

When I got home I planned to cut them off the stalk and roast them like I usually do, tossing them in olive oil, salt and pepper, and leaving them in the oven at 450 degrees for 15 minutes. They are lovely like that.

But  I saw something dangling from the end of the stalk and it was a recipe from Trader Joe. So I decided to give it a try.

First I rinsed the stalk of sprouts, wrapped the wet stalks in plastic wrap and microwaved them for about 3 minutes. I think that's to par cook them before roasting. Below is a photo of how I wrapped the stalk to preserve the heat and moisture from washing them.

Please excuse the old Silpat mat. I need to buy a new one.

In a small bowl I mixed 1/2 cup maple syrup (I used the real stuff) with 1/4 cup olive oil. I unwrapped the sprouts, discarded the plastic wrap and brushed the maple syrup/olive oil mixture over them. I sprinkled them with salt and pepper to taste. 

I baked them at 400 degrees for 20 minutes. They came out nicely roasted, with some of the outer leaves crispy, which I like, with a slightly sweet taste. 

Here's how they looked out of the oven: Look at how the syrup has caramelized a bit.

You can serve them like this and your diners can hack off what they want from the stalk, Henry the 8th style, or you can do the honors and serve in a dish.

I love roasting Brussels sprouts. They have a nutty, slightly sweet taste that is not at all like your Irish mother's sprouts which were boiled within an inch of their lives.

Enjoy!

April in the Growing Dome

April in Northern New Mexico is an iffy proposition. Temps this month have been as high as the mid-70's and as low as 22 degrees F., and when we first moved here I was told not to plant anything outside until June 1. The climate appropriate tomatoes and cabbage I duly planted on June 1 grew poorly due to the variable temperatures, the wind, hail, sleet, poor soil and something called a wintry mix. Of course, I didn't know anything about growing stuff up here, so that had a lot to do with my garden failures.

I started researching greenhouses and discovered the Growing Dome, mainly because I would have a year round growing environment and a warm place to visit in the dead of winter.

I am still learning the seasons inside the dome, with its warm and sometimes moist interior, a place that turns the notion of waiting until June 1 to plant summer veggies upside down. In March two volunteer tomato plants from last year popped up and they now have blossoms on them.
The winter veggie seeds were replanted in late October, after a mishap in September when four beef cattle found their way through the dome's open door, circled around and somehow shut themselves in. Chaos and destruction ensued. No bueno. So now we have winter stuff still growing even though I want to get more warm weather stuff in our growing beds. It's a nice quandary to have, though, because we have fresh produce right here at home.

What I will do is tuck warm weather veggie seeds and plants into the spots vacated by the cool weather ones. The lettuce here is almost done, and the snap peas and beets will go soon, too. My baby tomato seedlings (Amy's Sugar Gem and Stupice) will go here, but I must research to be sure tomatoes like onions next to them, since I just planted those onion guys in between the beets and the lettuce.

Here is a long shot of the winter veggie side of the dome: broccoli. onions hiding under the broccoli, snap peas, the lettuce you saw in the previous pic, more onions, beets, and Brussels sprouts.

Trudy wanted to see how broccoli looks on the plant, so here you go, Trude!

The broccoli part we eat is the plant's flower, with the largest "blossom" in the center. What I do is cut the center broccoli when it's ready and then allow side shoots to grow so I have another batch of the green gems. These plants are so big I may need to rethink how to place them in the beds the next time.

 Below you can see where I have cut the center flower (and we ate it last week). You can see smaller shoots forming where the leaves connect with the main stalk.

And here is another race to the finish: If you look closely at the picture below, there are teensy Brussels sprouts buds forming where the leaves connect with the stalk. I keep worrying that it will be too warm for them to continue growing, but so far, so good.

Amazing, isn't it? If you haven't seen it, there is a good recipe for Brussels sprouts roasted  on the stalk right here.

Okay, what else..Oh, yeah! I replanted these Earth Boxes with a a lemon thyme plant on the right and some rosemary on the left back at the end of October and they did fine all winter long. I need to give the thyme a good shearing because it is blooming. The black water tank is just behind the boxes, the warmest place in the dome during winter because the sun hits the black sheet metal and makes it toasty right there. The marks on the sheet metal are from the steers' hooves, which I think hit the tank as they were going round and round.

So we did okay this winter in the Growing Dome; even Manny, Moe and Jack, the fishies, survived.

On the rebuilt side of the dome, which Tom finished earlier this month, we have tomatoes, Poona Kheera cucumbers, lettuce, green beans, radishes and kale. At the end of April our local nursery opens and I will buy some pepper and chile pepper plants and perhaps a few other things that strike my fancy.

But that is for another time. Cheers, and happy springtime to you all.

Trader Joe's Roasted Brussels Sprouts

A few weeks ago I was having an adventurous time at Trader Joe's. It was the Friday before the New Years' weekend and the place was packed! We were like Trader Joe's sardines, but sardines that talked:  "Excuse me, pardon me, whoops, should have signaled! Sorry, did I just run over your foot? I mean, your fin?"

A sidebar: The Santa Fe Trader Joe's has a significant number of shoppers wearing black clothing and black berets. It must be the artsy influence.

Okay, back to the story. In the produce area a large crowd was gathered around a table, exclaiming, "I've never seen that before! So that's how they look!" They were talking about Brussels sprouts still on their stalks, like natural, man.

I bought a stalk for nostalgic purposes because once I had grown Brussels sprouts and I now had some just beginning to poke up through the dirt back home in the Growing Dome.

When I got home I planned to cut them off the stalk and roast them like I usually do, tossing them in olive oil, salt and pepper, and leaving them in the oven at 450 degrees for 15 minutes. They are lovely like that.

But  I saw something dangling from the end of the stalk and it was a recipe from Trader Joe. So I decided to give it a try.

First I rinsed the stalk of sprouts, wrapped the wet stalks in plastic wrap and microwaved them for about 3 minutes. I think that's to par cook them before roasting. Below is a photo of how I wrapped the stalk to preserve the heat and moisture from washing them.

Please excuse the old Silpat mat. I need to buy a new one.

In a small bowl I mixed 1/2 cup maple syrup (I used the real stuff) with 1/4 cup olive oil. I unwrapped the sprouts, discarded the plastic wrap and brushed the maple syrup/olive oil mixture over them. I sprinkled them with salt and pepper to taste. 

I baked them at 400 degrees for 20 minutes. They came out nicely roasted, with some of the outer leaves crispy, which I like, with a slightly sweet taste. 

Here's how they looked out of the oven: Look at how the syrup has caramelized a bit.

You can serve them like this and your diners can hack off what they want from the stalk, Henry the 8th style, or you can do the honors and serve in a dish.

I love roasting Brussels sprouts. They have a nutty, slightly sweet taste that is not at all like your Irish mother's sprouts which were boiled within an inch of their lives.

Enjoy!