Brussels sprouts are hot right now, let’s face it. These little mini-cabbages are packed with nutrients and great stuff for you. The only problem is not many people like them. Why? They’ve probably never had them done correctly. This recipe is one I use to introduce people to these little bundles of awesome, and it’s like Colt 45, it works every time. This recipe will serve 2-4.
- 1 lb. raw brussles sprouts, quartered (If they’re frozen just let them thaw)
- 1/3 lb beets, scrubbed
- 1 tsp grain mustard
- 1/4 c. cider vinegar
- 1/2 cup olive or vegetable oil
- 1 tsp brown sugar
- 1 tsp chopped sage
- 1 tsp chopped sage
- So, as usual, let’s get our oven on and up to 350. Let’s get a pot of water on the stove two, with some salt in it. Ya’ know the ocean water salty we use for blanching vegetable. You’re going to want to get a bowl of ice water ready too.
- To roast the beets, all you have to do is rub the with some oil, wrap them in foil and let them go. Here’s the tricky part, the sizes are never the same sometimes they’re small, sometimes, they’re big, they can go anywhere from 30 -120 minutes. You know they’re ready, when you can take a knife and put it through the beet.
- Now, while the beets are roasting, drop your sprouts in the water. They need to boil for just under a minute. Strain them then drop them in the ice water until they cool down. Set these aside for now.
- OK. DRESSING TIME!!!!!!!!! Seriously, if you’ve been following a while you can probably guess how to do this, but if not, let’s get the learn on. In a bowl, combine your mustard, herbs, vinegar and sugar and start whisking them together. Now start whisking in the oil slowly. if you have a burr mixer (or mini immersion blender) or a blender, feel free to use those.
Burr mixer dressing action - So when your beets are ready, let then cool, (put on some gloves in you have them) and just literally rub the skin off of the beets. Then just slice them down. (Oh here’s tip…if your hands or anything gets stained, don’t freak out, just wash it with cold water, comes right off)
- So everything is ready, now what? Take some of the dressing and toss it in with the beets. Take some more dressing and toss in in with the sprouts. Now just plate them up.
If you use golden beets or candy cane beets, you can mix everything together without exchanging colors. Nice right? You can serve this little recipe up anytime, anywhere. if you cook everything s day ahead of time just be sure to dress the sprouts right before you serve it. You actually benefit the beets if they sit in the dressing for a while, so doing this a day ahead of time is a good thing. Quetions? Lemme know in the comments.
Happy Eating
-The Doctor