There was a nip in the air this morning so I roasted the first Brussels sprouts of the season. These round mini-cabbages belong to the brassica family (as do kale, cabbage, broccoli, cauliflower and more). Inside each one are many layers and many circuitous paths. I love the way each little globe clings to the long mother stalk. Brussels sprouts: symbolic of family, wholeness, earth, journeys, the newness of fall, and the power of small.
1 pound Brussels sprouts, off the stalk
2 Tablespoons grape seed oil
2 Tablespoons EVOO (Extra Virgin Olive Oil)
3 teaspoons coarse sea salt
3 Tablespoons fresh rosemary (optional)
Preheat the oven to 400°F.
Wash the Brussels sprouts well by immersing them in water.
Wash the rosemary well and separate leaves from stalks.
Chop the long thin leaves into tiny pieces.
Trim the base and remove any brown outer layers of each Brussels sprout.
Let them dry and place them, whole in a roasting pan.
If you want them to cook faster, you can cut them in half. Drizzle them with the grape seed oil.
Sprinkle the sea salt and rosemary (if desired) on top.
Place in the oven and roast for about 30 minutes, until outer leaves are lightly browned. Remove from the oven, drizzle the EVOO on top (you should not cook Extra Virgin Olive Oil at 400°F) and serve.
©Nancy Wolfson-Moche 2013