I know, I know: another roasted vegetable dish. But this one is special. Really.
As some of you may recall, I roast vegetables in a way that is “not for the faint of heart,” mixing and matching all kinds of root and non-root vegetables. These dishes solve my dieter’s problem: “How am I going to gorge myself on vegetables today?” And I usually don’t add oil so the calorie count is as low as it can go.
Recently, however, two pounds of Brussels sprouts sang a different melody to me. They sang of being on the main stage, second to none. I could see their point. They were lovely and fresh. They didn’t want to be stuck with carrots, celery root, turnips, parsnips, and whatever else I had in the fridge.
So…what do you do when Brussels sprouts sing? Listen, of course.
In a recent post on the food possibilities for roasted vegetables, I listed 16 different types of vegetables. Now, I’m not a math person in the slightest, but a bit of Internet research suggests that the total number of veggie combos (from any 2 to all 16) would be “factorial 16” or approximately 21 trillion different dishes! To put it mildly, we’ve got plenty of scope to experiment.
I’ve certainly been on a roasted-vegetable roll and suspect it will go on all winter. First, these vegetables are easier on my wallet; they tend to be plentiful and cheaper in the winter. Second, they’re good for me, being full of super-healthy nutrients. And, finally, I can just about eat them to my heart’s content. Ever heard of anyone overdosing or gaining weight on brussel sprouts? Me neither.
This recipe came about because I thought brussel sprouts would be delicious with leeks, which are sweeter than regular onions, and that fresh sage, which I love, would suit the combination. So I just threw them all together and then decided to sprinkle on some grated sheep romano cheese. Yum!
Remember boiled, overcooked brussel sprouts? The ones that looked awful and tasted worse? Happily, they are a thing of the past. In this recipe, brussel sprouts are cut into quarters, sauteed, and lightly flavoured with garlic, lemon juice, and capers. Delicious! And just as tasty as a cold leftover.
Makes approximately 8 servings
- 1½ – 2 lbs. large Brussel sprouts
- 2 tbsp. chicken broth powder and 1/2 cup water
- 1 tbsp. minced garlic
- ¼ – ½ cup water
- 2 tbsp. capers, rinsed and drained
- 1 tbsp. lemon juice
- Salt to taste
- Prepare brussel sprouts by cutting off stem and quartering the buds. Save any leaves that fall loose.
- Using a large skillet or wok over medium-high heat, cook chicken broth powder-water mixture until bubbling hot.
- Stir in garlic and cook for 1 minute.
- Add quartered sprouts and extra leaves and cook for 1 minute.
- Add 1/4 cup water.
- Cook for about 10 minutes, stirring regularly and adding water if pot goes dry.
- When sprouts are tender (a fork should go into one easily), add capers and lemon juice.
- Take off heat and salt to taste.
For Weight Watchers: 0 points per serving on both the Points and Points Plus. plans.
(Adapted from “Sauteed Brussels Sprout Leaves” in HeartSmart Cooking for Family and Friends by Bonnie Stern)