Brussel sprouts are in season and a wonderful vegetable! I didn't discover it until I moved to the mid-west and it was a wonderful find. People have mixed opinions on their taste, but most don't cook the sprouts thoroughly enough. They should be soft but still maintain a relatively bright crisp taste and ideally retain some of its beautiful dark green colors. We have a baby brussel sprout growing in our garden-soon-to-be-hoop house and hope to get some super local sprouts to eat soon, but for now the farmer's market will have to do. I would also highly urge you to grow some mint and rosemary in your kitchen. If you start with large plants, they will do really well even under the mild abuse of constantly hacking them away to put in my food :).
1. In a small baking dish mix together 5 Brussels sprouts washed and cut in half with hard bottoms removed.
2. Slice 2 potatoes into small pieces (the smaller they are the faster they will cook)
3. Sprinkle a decent amount of olive oil and pepper into the mix as well as a dash of red wine vinegar, and the juice of 1 lime for tartness
4. Add freshly chopped rosemary and 4 crushed mint leaves as well as 1 diced clove of garlic
5. Mix well then set oven to broil on low then place baking dish on second shelf of oven to prevent burning.
6. Check oven every 10 minutes and mix to insure the sprouts don't burn
7. When potatoes are soft and a few slices of butter on top and sprinkle with a little brown sugar
8. Return the pan to the oven and let the butter and sugar caramelize together for a little while ~3-5 minutes. You should end up with a beautiful brown coating on your sprouts and potatoes.
9. Eat eat eat! It's a really great side dish to go with any sort of protein you like. Rice always goes well with everything in my opinion!
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