To whom sourcing local ingredients is a major concern, brussels sprouts are no doubt a welcome treat during the colder weather season. I love those buddies! Their taste, first and foremost, their texture (especially when roasted, which lends it an incomparable nutty flavor) and not least their looks.
Now, brussels sprouts are only harvested once winter has come (I’m rolling my eyes at you, green christmas…!) and the first cold nights have worked their magic on them. Apparently, the cold makes them tender, sweet and flavorful. Or so an experienced gardener told me. Those be happy with connections to gardeners – lucky me indeed – to provide them with freshly cut goods from their well loved and tended to patches. The pleasure of holding a whole stalk of brussels sprouts in my hands… let me tell you, is quite Immeasurable.
So, you see: cutting the sprouts off the pretty, flower-like stalk was out of the question. Only a machiavelli-like kebob dealer would be able to do that. Instead, I simply brushed the whole stalk with olive oil and spinkled some maldon sea salt over it. Less is more – this much is true for the best things in life (or maybe it’s just my growing-up that shifts my priorities).
Roasted Brussels Sprouts on the Stalk w/ Pomegranate
1 stalk of brussels sprouts
3 tbsp. olive oil
1 tbsp. maldon sea salt
1 pomegranate, aerils
Clean the stalk and remove any excess leaves. Pat dry and brush with olive oil. Place the stalk on a baking sheet and roast at 220º C / 380º F for 25 to 30 minutes, or until the sprouts are brown and crispy in places. Remove from the oven, place on a large plate and sprinkle the pomegranate aerils on top. Serve warm or at room temperature.
Hello and welcome on F&F! Thank you for stopping by. My name is Scarlett and I love to elevate the everyday with honest, simple food. Recently, a baby (born in December 16) was also thrown into the mix. Please excuse my mom rambles already, thank you.
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