One of my favorite veggies to photograph lately has been Brussels sprouts. A member of the brassica family along with cabbage and kale, they grow along the stalk of the plant. Since they like cooler temperatures, they are a spring/fall crop here in Houston. Luckily my favorite farm Loam Agronomics grew them this season and I got to enjoy some recently in my CSA.
I was not a fan of the humble Brussels sprout until I had the chance to eat some that were roasted until caramelized and tender. In my opinion it’s a much more appealing and delicious option than simple steaming or sautéing. For this recipe created in collaboration with Loam, the roasted sprouts are topped with an agrodolce drizzle made of both sweet and sour components. And to finish everything off, there’s a sprinkle of sliced green onion. The recipe reflects the amount of sprouts I got off of the 2 stalks in my share, about 3 cups worth. Click here to head over to the recipe.
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