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Waltham Fields Community Farm (incorporated as Community Farms Outreach, Inc.) is a nonprofit farming organization focusing on sustainable food production, fresh food assistance, and on-farm education. For more information about Waltham Fields check out our website!

Friday, April 1, 2011

Cast-Iron Brussels Sprouts

I adore cruciferous vegetables. Long touted for their high-nutrient content, some crucifers are hearty enough to make a meal on their own. Enter: Brussels sprouts. These little cabbages are packed with health-promoting goodness, are typically milder in flavor than full-size cabbage heads, and are just plain cute as the dickens. Seriously, what's not to love about a baby cabbage? Better question: what's the best way to get more of these little guys in your diet? How about this recipe to start:

ssels Sprouts

The Ingredients
  • Brussels sprouts, rinsed
  • Onion, quartered and divided (as much or as little as you like; I used equal parts BS and onion)
  • Butter or oil (I used about 1 tbsp butter for the amount is pictured here)
  • A splash of balsamic vinegar (about 1 tbsp used here)
  • A splash of molasses (about 1 tbsp used here; I realize molasses doesn't exactly "splash" into the pan, but I promise it will quickly loosen up upon hitting that hot skillet!)
  • Salt to taste

How to Make it:

Heat a cast-iron skillet over medium-high heat with butter or oil; add your onions and cook until tender and browned. While the onions caramelize, cut your sprouts in half; if you prefer, cut off the rough ends on the sprouts before slicing them in half. Over high-heat, move the onions to the edges of the skillet and place each sprout half, flat-side down, onto the skillet; cook for a minute or two, or until the flat-side is browned (what culinary types like to call a "hard sear"). Add your balsamic vinegar, molasses, and salt, and stir well to evenly coat the sprouts and onions; cook for another two or so minutes until slightly tender. Bon app├ętit!

For our omnivorous friends: Try this same recipe but replace the butter/oil with bacon. With your onions, cook bacon strips in "piles" around the skillet until cooked through. Take the bacon out of the skillet, give it a rough chop, and then add it back to the skillet with your sprouts; follow the rest of the recipe as previously mentioned. I brought this version to the Harvest Potluck and it was gone in minutes!


Images by Rebekah Carter (2011).

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