One of my favorite parts of winter is that brussels sprouts are on season (and very often on sale). I don’t mean to educate you but brussels sprouts are not baby cabbages. They grow on stalks that can be as tall as 4 feet tall. Each stalk can produce between 2.5 to 3 lb of and their optimal season is from September through March.
Cabbage, collard greens, broccoli and kale are cousins of the leafy brussels sprout. Ancient Rome were the first ones to cultivate a primitive species of it (or so they claim). They are a great source of vitamin C and vitamin K.
Typically, we find brussels sprouts already cleaned and off the stem and that is perfectly fine because honestly it is a pain to do it on your own but if you ever see brussels sprouts on the stalk, grab it and cook it!
That is exactly what I did for this dish, I grabbed a good 2 feet long stalk and had enough bulbs for like two weeks!
You may happen to live in a place where winter is warm or you may not feel like making soup to soothe a cold winter day, well, this is the perfect recipe for those occasions!
The pairing of the flavors are amazing and you only need a few ingredients
- 4 cups Brussels Sprouts
- 3 tablespoons Olive Oil
- 2 cups unfiltered Apple Cider
- ½ cup Brown Sugar
- 1 tablespoon Rosemary (fresh)
- 2 tablespoons coarse Sea Salt
- 1 cup Pistachios (chopped)
- 1 Granny Smith Apple
- Preheat oven to 400 degrees F
- Cut the core ends of the brussels sprouts, pull any yellow leaves off quarter. Mix them in a bowl with the olive oil. Transfer to a sheet pan and roast for 35 to 40 minutes
- In the meantime, mix the apple cider and sugar in a medium sauce pan and reduce by half, let cool
- Once the brussels sprouts are roasted, transfer to a large mixing bowl and toss in the salt, rosemary and pistachios.
- Serve on a plate and drizzle with a couple tablespoons of the apple cider reduction
- Julienne the apple and use it as garnish over the top of the salad
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