Some say that Brussels sprouts were cultivated in Roman times; others claim they were developed in Belgium and hence their name, Brussels sprouts. A variety of cabbage, these small gems are full of vitamin A, C and E. They can be boiled, roasted, or steamed. The trick is not to over cook them, in which case they become mushy and insipid. But roasting them brings out their simultaneous sugary and salty taste. Try them in this salad combined with red beets.
1/2 pound Brussels sprouts, ends trimmed, outer leaves removed, and cut in half lengthwise
4 small red beets, tops trimmed to 1/2-inch, washed and cut in half lengthwise
4 tablespoons plus 1/3 cup Filippo Berio extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Squeeze of lemon juice
Grinding coarse black pepper
1 small red onion thinly sliced into rings
Preheat the oven to 350.
Pour 2 tablespoons olive oil in a baking dish. Toss the Brussels sprouts in the oil; sprinkle them with salt and pepper and roast them for 20 minutes. Turn them once during the cooking. They are done when a small knife easily pierces them.
Pour 2 tablespoons of the olive oil on a sheet of aluminum foil and place it on a baking sheet. Toss the beet halves in the olive oil. Sprinkle them with salt and pepper and, keeping them in a single layer, fold and seal the foil over them. Bake on the baking sheet until a knife easily pierces them. When cool enough to handle, peel the beets and cut them into 1/4-inch slices.
Meanwhile combine the 1/3 cup olive oil, mustard, honey, lemon juice and salt and pepper in a small bowl.
Toss the Brussels sprouts with half the dressing and set aside.
Arrange the beets in a circle on a platter, overlapping the slices slightly. Mound the Brussels sprouts in the center. Sprinkle the onion over the platter and drizzle the remaining dressing over the beets. Serve at room temperature.
This recipe is featured in show 1715, Brussels Sprouts — Cavolini de Brussels.
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