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Brussels Sprouts and Petite Edibles {Recipe}

Recipe from The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State

 

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Brussels Sprouts with Petite Edibles. Photo: Cooks&Books&Recipes

Cooks&Books&Recipes {Dee}:

I adore roasted Brussels sprouts. Yes, that sounds weird, but there you have it. So as soon as I saw this recipe, there was no way I wasn’t going to make it. All I had to do was take what I already do often (roast Brussels sprouts in the oven with olive oil and garlic) but add “petite edibles.”*

This recipe is courtesy of Gilbertie’s Herb Gardens, established in 1922 as a cut-flower operation. Obviously, they know how to adapt with the times. Today, Gilbertie’s is “the largest certified organic grower in New England, offering over 300 varieties of herbs, vegetable plants, and cut greens” and run by the fourth generation of the Gilbertie family.

*So let’s cut to the chase: What are petite edibles? That was my first question… Here’s the definition: a variety of tender microgreens (greens and herbs) grown year-round in a variety of mixes including Asian (e.g., tatsoi), citrus (e.g., lemon basil), and Mediterranean (e.g., basil). Oh, OK. I get it — little greens and herbs! Specifically, this recipe called for arugula and/or radishes greens, two more of my favorites. That’s a “duh and done.”

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Brussels Sprouts and Petite Edibles

Featured Recipe From: The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State

Yield: serves 4

Ingredients:

1 pound organic Brussels sprouts, rinsed, ends trimmed, dark outer leaves removed and discarded

2 1/2 tablespoons extra-virgin olive oil, plus more as needed

2 large organic garlic cloves, minced

Salt and freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 ounces microgreens, such as arugula or mizuna, or radishes (about 1 cup packed)

Directions:

1. Preheat the oven to 350 degrees. Lightly oil a rimmed baking sheet; set aside.

2. Cut the sprouts in half, lengthwise. Arrange the sprouts, in a single layer, cut side down, on the prepared baking sheet, and bake for 15 minutes. Remove from the oven and drizzle the olive oil over the sprouts. Sprinkle with garlic and season with salt and pepper to taste. Toss to coat evenly. Return the sprouts to the oven and roast until browned and tender, about 15 more minutes. Add the cheese, microgreens, and additional oil, if desired, and toss to combine well. Season with salt and pepper to taste. Serve at once.

© 2015 Tracey Medeiros and Christy Colasurdo

Reprinted with permission from The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State, by Tracey Medeiros and Christy Colasurdo (The Countryman Press)

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