Vegetable Ambassador

By now, it must be only a cliché that people dislike Brussels sprouts. Most people know that these miniature green cabbages are one of fall’s most delicious vegetables. They realize that the reason Brussels sprouts get a bad rap is because too many generations of cooks boiled them to death, turning the sprouts into smelly mush. But sautéed or roasted these beauties are addictive, a delicious truth that has finally made its way into the mainstream. Right?

Well, based on the reactions of numerous passersby at the Tribeca Greenmarket today who were offered samples of my delicious Brussels sprouts I would sadly say no. Yes there were a few wonderful folks who proclaimed their love for Brussels sprouts, but most of their fellow shoppers were openly skeptical.

This particular Greenmarket draws an interesting mix of people – mostly office workers and moms/nannies with strollers. Unlike my neighborhood market, this one isn’t set apart from foot traffic. Instead, it occupies part of the sidewalk for an entire block, so a lot of people walking through aren’t necessarily interested in the Greenmarket per se; they’re just trying to get from Duane St. to Chambers St.

As the Greenmarket’s demo chef I consider myself an ambassador of sorts, someone who can introduce delicious vegetables to eaters, and encourage them to prepare the veggies themselves. I pushed hard on the Brussels sprouts today, cajoling people to try samples, and I think this simple recipe won a few converts.

EASIEST AND BEST BRUSSELS SPROUTS

Brussels sprouts often get a bad rap, but when cooked properly they are a savory, addictive fall and winter vegetable.

Ingredients: 2 TB butter
1 TB minced shallot
4 cups thinly sliced Brussels sprouts
1/4 tsp. salt
1/2 cup water
pepper

1. Heat the butter in a large sauté pan over medium-high heat. Once the butter is melted and the foam subsides add the shallot and cook for about a minute.
2. Add the Brussels sprouts and salt to the pan. Stir and continue to cook until the sprouts are bright green, about two minutes.
3. Add the water to the pan, cover and cook for three minutes. Test for tenderness; if sprouts are nearly tender uncover pan and continue to cook until remaining water evaporates, about two minutes. (If sprouts aren’t yet tender cover and continue to cook for another couple minutes.)
4. Season to taste with salt and pepper.

Yield: 4 servings

Roasting Vegetables

First off, let me say that roasting vegetables deserves much, much more than a single blog entry. My most favorite way to eat veggies is roasted. It's so easy, so versatile, and so delicious. Almost any veggie can be roasted. My favorites at the moment are asparagus, cauliflower, fennel, and, of course, potatoes. The method is universal: toss the vegetable with olive oil, salt, pepper and roast in the oven until tender. Of course you could throw in any number of other spices or seasonings. Here is the basic recipe for roasting broccoli, which I did tonight.

Spicy roasted broccoli

1 bunch broccoli, cut into small florets
2 TB olive oil
1/4 tsp. salt
1/8 tsp. crushed red pepper
black pepper to taste

1. Preheat the oven to 425 degrees. Line a jelly roll pan with parchment paper (my favorite because nothing sticks to it) or aluminum foil.
2. In a medium-sized bowl toss all of the ingredients together and pour the mixture into the pan.
3. Roast for 15 minutes or until the broccoli is as tender as you want it.

These babies were so irresistible right out of the oven that they became my dinner in its entirety. And of course you can adjust the level of salt and spice to please your palette.

Another roasted vegetable recipe that I really love is Balsamic and Parmesan Roasted Cauliflower from Eating Well magazine. If you don't skimp on the balsamic (or even add a bit extra) it's fantastic!