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Brussels Sprouts

Yet another vegetable transformed by the weather, Brussels sprouts, after hard frosts like we had last week, are sweet and a bit nutty, nothing like the bitter, probably grey, overcooked sulfurous brassica you might have been served as a child. We like them so much better after the frost that we always wait until late October to harvest them. Snap the sprouts off the stalk to enjoy this nutritious seasonal treat high in fiber, vitamins A and C, potassium and iron. While some boil the sprouts, stir fry them or peel them and cook the leaves individually, my favorite Brussels sprout mouthfuls have all been roasted so here are two suggestions for how to go about it:

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. (For more crispy surface area and a shorter cooking time, cut each sprout in half.) Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt to taste, and serve immediately.

Brussels Sprouts With Apples and Pine Nuts

The Boston Globe

1 pound Brussels sprouts
2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons honey
Salt and pepper, to taste
3 apples cored, peeled, and cut into 1-inch pieces
1/3 cup pine nuts, toasted

Set the oven at 450 degrees. Have on hand a 9-by-13-inch baking dish. Peel outer leaves from Brussels sprouts, cut off the ends, and quarter each sprout. Place sprouts in the dish and sprinkle with oil, vinegar, honey, salt, and pepper. Toss to combine. Roast the Brussels sprouts for 20 minutes. Stir well. Add the apples and nuts. Stir again. Continue roasting for 10 minutes or until the sprouts are tender.

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