Brussels sprouts talk -- on the stalk

 

Local Brussels sprouts from the fields up around Keuka Lake here in New York state.  They grow on stalks.  They are harvested and the leaves removed.  

Cost this year is $3.99 for a stalk.  

When you get them home, you twist the sprouts off.  This stalk had 59 sprouts.  

Rinse them. 

For 59, you would need a large roasting pan. Drizzle olive oil and sprinkle lots of salt in the bottom of the pan. 

Remove the ends, cut them in half (be careful!) and place them face down in one single layer.  Sprinkle the top with more salt and drizzle with a little more olive oil.  

This will take a while and there will be lots of extra leaves and ends, but the prep will be worth it.  

Roast at 350 degrees on the bottom rack of the oven for 30 minutes.

They will be nicely browned on the "faces" and the inside will be soft and tender.  

Serve with roasted chicken, pork chop, or as a vegetarian dish but add toasted nuts, like walnuts, for protein.  

We had chicken legs with Japanese BBQ sauce this night.  And leftover roasted potatoes.  

B

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