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From Belgium to Mill Valley, the Brussels Sprout

They were like food punishment as a kid, but Brussels sprouts are delicious. Roasting them with potatoes and onion brings out their full flavor.

I don't remember a Brussels sprout passing my lips before I left home for college. To be served Brussels sprouts for dinner when I was growing up was like cruel and unusual punishment. They fell somewhere near lima beans along the spectrum of what mean parents force fed their kids. I think I got that from watching sitcoms. Thankfully, I thought, my parents weren't too adventurous in the kitchen.

Fast forward a few years... what was I thinking? Brussels sprouts are delicious. And lately I've learned a little bit more about the tiny cabbages. Yes, they are part of the cabbage family which I've come to find is a prodigious bunch - kale, broccoli, collard greens, kholrabi, mustard greens, cauliflower and more.

Brussels sprouts grow well in the rich soil along the foggy California coast. Santa Cruz, San Mateo and Monterey counties being some of the best Brussels sprout country.

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The dainty Brussels sprouts I found at the came from Field of Greens farm, which is slightly more inland near San Juan Bautista.

"Best Brussels sprouts!" Field of Greens partner Sotira Trembois called out to market patrons. And I'd have to agree with her, they are very good. 

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I've always wondered, 'Why are they called Brussels sprouts?' They are named for the capital of Belgium, one of the first spots they were cultivated. Brussels sprouts are unique because they are one of the few vegetables to have originated in Northern Europe. Though an earlier version of the sprout first showed up in Ancient Rome. In California, their growing season lasts until early spring so you'll be able to bag some Brussels sprouts for a few more weeks at the farmers market. 

Just like other cabbages, Brussels sprouts are full of healthy cancer fighting compounds, vitamin C and folate. I find that they can be a little bitter when steamed but when roasted and mixed with root vegetables and onions, their flavor is really brought forward. 

Roasted Brussels Sprouts with Fingerling Potatoes and Red Onion

I used Russian Banana potatoes in this recipe but there are many other types of fingerling potatoes. You can even use sweet potatoes, carrots or any root veggie you have on hand. I love the color and flavor of the red onions and they carmelize nicely when roasted. 

  • 1.5 lbs Brussels Sprouts
  • 1.4 lbs Fingerling potatoes
  • 1 large red onion or 2 medium sized red onion
  • 4-6 Tbs olive oil
  • 3 cloves garlic crushed
  • 2 Tbs chopped fresh oregano
  • 2 Tbs chopped fresh rosemary
  • Salt and pepper

Chop Brussels sprouts in half and cut off the tough root end. Chop potatoes and onion into rough 1/2 inch chunks. Toss the chopped vegetables in a big bowl with olive oil, crushed garlic, oregano, rosemary, salt and pepper. Spread out evenly on two large baking sheets. Roast at 450 degrees for 20-25 minutes. Turn vegetables once with a spatula during cooking. 

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