Notes from the Garden. Brussels Sprouts on the Stalk: A Letter to the Roasting Season
There is something deeply grounding about roasting vegetables, espically Brussel sprouts. Not bagged, trimmed, pre-halved. The Stalk- full, hearty, awkward and in its natural form.
Roasting Sprouts on the stalk is a favortie ritual when the weather cools. The Foil wrapped is a gift from the top shelf of the grill, steam escaping like a whisper. the sprouts crisp at the edges while still al dente inside, gently infused with maple syrup, olive oil and black pepper.
Lately I have been on the road traveling for work, chasing swim stories, and new flavors in places far from my kitchen. There is a calm being at my kitchen. a smooth rhythm after weeks of moving from place to place.
Sure Brussels sprouts are out of season tight now. Farmers markets are staking stalks. But thinking ahead and writing in the quiet on the road.
TJ Brussels Sprouts Stalk
Equipment
- oven to roast
- aluminum foil paper
Ingredients
- 1 stalk of Brussels sprouts TJ
- 3/4 cup Maple Syrup
- 1/4 cup Olive Oil
- fresh cracked pepper
- sea salt
- Fresh pomegranate Seeds Garnish
Instructions
- Preheat the oven to 350F. Trim any unsightly parts. Rinse well in fresh water.
- create a base in Aluminum Foil. Place the stalk in the center fo the aluminum foil base.
- whisk the oil and syrup together. cover the stalk with the mixture. add pepper and salt to taste.
- cover with a lid of aluminum foil and pinch together the base and lid.
- this method is inspired by en papillote
- roast for 45 minutes. serve with fresh pomegranate seeds.