Brussels Sprouts may get a bad rap for their whiffy ways, but I’m telling you right now that these adorable tiny cabbages are both magical and delicious. My friend’s husband (a notoriously picky eater & sprout hater alike) even called these the best brussels sprouts in the world.
And yes, in my mind, he said it in the Dos Equis voice.
Now let’s address the magical part: they grow on a stalk. Boom. Done. Fairytale.
I mean, did you know brussels grow on a stalk?
The first time I saw one at Trader Joe’s, I stopped dead in my tracks, causing a near fatal hipster cart collision behind me. No matter. I ignored all the nerd specs glaring at my back, and set faux coon tails a swishing, as I just stood there gaping and giddy. I’m embarrassed to admit I might have even shrieked and lunged. Hey, I’m a city girl. Apples with their leaves, tomatoes on the vine, and carrots with their tops on are all pretty exotic fair. And now, brussels on their stalk!
More than pretty or exotic though, I think seeing food in it’s natural state really taps into a childlike sense of wonder and awe at the way the natural world works. It’s dirty and imperfect and delicious and makes us wait for the perfect summer fig regardless if we’ve upgraded to an iPhone 4s.
The anticipation only makes it sweeter.
And no, I haven’t upgraded yet. 
Roasted Honey Mustard Brussels Sprouts
serves 4
Ingredients:
30 sprouts
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon dijon mustard
1/2 teaspoon tamari
3 cloves of garlic, finely chopped
salt
pepper
Directions:
1. Preheat oven to 400 degrees.
2. Chop off the white bottom part of each sprout and chop larger sprouts in half.
3. Rinse sprouts well and pluck some leaves to make “crunchy bits” while you’re at it.
4. Toss olive oil, honey, mustard, tamari and garlic in a bowl with the freshly washed sprouts.
5. Dump sprouts and loose leaves out onto a cookie sheet, and season liberally with salt and pepper.
6. Bake sprouts for around 30-40 minutes, frequently shaking pan so they burn roast evenly. Finished sprouts will be be charred/carmelized on the outside and soft, but not mushy, on the inside. They should be served immediately. Oh! And they’ll taste like candy. You’re welcome.
I must admit I frequently make myself a tray of these sprouts only to gobble them up while leaning over the stove like some mythic half-starved giant. Yeah. I tower over that stove. In my more civilized moments however, I like to serve these sprouts as a side to my vegan mac n’ cheese. You could even substitute agave (use less though) for the honey, and make a real vegan show of it.
Any other sprout lovers out there? Do you have recipes that rarely make it to the table too?
Yum! I am a weirdo who loves sprouts in every way, even steamed over some boiling water. This recipe looks amazing – looking forward to trying it out!
Those look gorgeous – I wish I liked brussels sprouts!
You should try these! Maybe you’ll change your mind?
You nailed it with “seeing food in it’s natural state really taps into a childlike sense of wonder and awe at the way the natural world works.” I couldn’t agree more! Somehow it really does make produce more exotic. Now, seeing meat in its natural state…not sure about that. I’ll take it already skinned, boned, and packaged. If it weren’t I’d probably be vegetarian.
Yes- I think you’re right. I’m totally fascinated by seeing animals/meat in a more organic state as well- with head, bones etc….
BUT I don’t eat it.
Still I think it’s good recognize and appreciate what our food is and where it actually comes from, whatever we choose to actually put in our mouths.
Yumm sounds so good. I just bought frozen brussels sprouts from TJ’s, is that like, blasphemous? Idk, I hope not!
Ha ha! I don’t think it’s blasphemous, but I’ve never tried ‘em either!
You’ll have to let us know how they come out!
So true about dirty vegetables, in Sweden even at the chain grocery stores the veggies are much more natural then what I was used to getting in Southern California and it has been really exciting to see the variety in vegetables!
Yes!
I’ve always loved shopping for food abroad!
Totally fairytale material- dirt, bugs and all!
yummmm!!! So gonna try this
okay i’m glad i found your site (via the pie hole tweets) b/c it is adorable and well, brussels sprouts are just about the greatest thing on earth…
I’m glad you found me too! I was just checking out your site/about me and feeling very inspired!
Excited to checkout your LA eats- fries and all!
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I have to admit to having a very similar reaction upon spying stalks for the first time last year at Trader Joe’s. I got stupid excited. Unfortunately for me, as much as I love eating brussel sprouts made by other people, I have not managed to recreate brussel sprout magic in my own kitchen. It is the one vegetable I cannot seem to roast properly. However, this little gem of a recipe might have persuaded me to give it one.more.try.