Recipe courtesy of Laura Harriman Wheaton, Brown Rountree PC
CREATING GREAT
Statesboro Mainstreet Farmers Market
WITH THE Shop for fresh ingredients!
ONLINE Year Round
http://statesboromarket2go.locallygrown.net
Brussels sprouts, like lots of other cold weather vegetables, have an undeserved reputation for being bitter and difficult to eat. However, if you don’t like Brussels sprouts, it’s probably because you haven’t had them prepared the right way. Brussels sprouts are a great source of vitamins A, C and K, as well as folate and fiber. Roasting them helps to bring out the sweetness. You should also pair them with a sweet element, such as honey, cane syrup, or fruits like apples or grapes. If you want to add fruit, you can roast it along with the Brussels sprouts.
Sweet and Spicy Brussels Sprouts
1 lb Brussels sprouts, trimmed and halved from the Market 1 jalapeno, chopped and seeded (can use candied jalapenos)
3 tbsp. Georgia Olive Oil, from the Market 1 tbsp. grated fresh ginger Salt and pepper 1 tbsp. honey or cane syrup from the Market
1) Heat oven to 450 F. 2) Toss Brussels sprouts and pepper with oil, ginger, salt and pepper. 3) Place on a foil-lined cookie sheet or baking dish and roast 15-20 minutes, turning once during roasting. 4) Check with fork for doneness; sprouts should be tender and easily pierced. 5) Drizzle with honey or cane syrup and serve.
moments | March 2015 | www.statesboromoments.com
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