Brussels sprouts seem to have had a scarring effect on many in their childhood. Lucky for me, I don’t remember ever eating them – probably because my parents were protecting me from a scarring experience of my own. So when I tried them for the first time a few Thanksgivings ago, I was pleasantly surprised to find them totally delicious! (Yet another crucifer to add to the hall of fame!)
I fully appreciate childhood memories causing food phobias — I’m still getting over bananas. But I decided to challenge Alex to face his fear head on when we saw a beautiful stalk of spouts at the Indy Winter Farmers Market, a new and wonderful local food market in Indy (a must visit if you’re local!). Plus, I’d seen an interesting appetizer recipe for them in The Food Matters Cookbook.
We served these little guys for a recent meal to celebrate local foods, and there was nothing but praise for this underappreciated veggie. Even Alex is a new believer! Kudos to Mark Bittman for the interesting preparation of blanching and marinating…though I must admit I love them just as much roasted with salt and pepper :)
Crisp Marinated Brussels Sprouts
Inspired by The Food Matters Cookbook
Makes 4 to 8 appetizer servings
What You Need
1 pound Brussels sprouts
1/4 cup olive oil
2 tablespoons sherry vinegar (or wine vinegar)
2 teaspoons Dijon mustard
1 small red onion
Salt and pepper
What To Do
1 Bring a large pot of salted water to a boil. Set up a large bowl of cold water with ice cubes. Trim the Brussels sprouts from the stem (if necessary) and cut in half.
2 Drop the sprouts in the boiling water and cook until crisp-tender, about 3 minutes. Drain the spouts and place them into the bowl of ice water until cool.
3 Finely chop the red onion. Whisk together the 1/4 cup olive oil, 2 tablespoons sherry vinegar, and 2 teaspoons Dijon mustard. Taste and add additional vinegar if necessary, as well as salt and fresh ground pepper.
4 Toss the vinaigrette with the Brussels spouts. Place in a sealable container and chill in the fridge for at least 30 minutes or up to a day. Serve with toothpicks.
Note: We found giving each guest a toothpick of their own was easier than individually toothpicking each sprout – but you could do either!