There comes a day in every food blogger’s life when they make the most perfect batch of roasted vegetables. Food angels will sing, you will shower in a million buckets of conceit and act like you just won the James Beard. Never happened to you? Is it just me? Well, alright then, let me go on. I made the most beautiful batch of Brussels yesterday and immediately let my smugness get ahead of me.
Initially, I had planned a curry with the veggie. When I realized that they were the most perfect shade of caramelized golden-brown with flavors popping every-which-way, I found the intended recipe too normal, very tame for this beauty. So I decided to let the Brussels revel in its newly acquired swag- I decided that a warm salad was the best route to take. What do I say, I was pressed for time and needed to set a few minutes aside for photographing this beauty. Personally, I was tempted to eat it as it was, off the baking sheet but I kinda had to share it with the hub.
I made the salad as I went- I roasted the Brussels Sprouts at 400ºF (205º C) for 30 minutes after coating them with two Tbsp of olive oil, salt and pepper. You could substitute salt with garlic salt if you want but honestly, I never missed the garlic (and I am the kind of person who thinks everything is wonderful with a little chopped garlic in it). I added Craisins and some walnuts. Since I wanted a creamy vinaigrette that would not steal the Brussels Sprouts’ thunder, I made a mild yogurt sauce with a little Chipotle in Adobo and a generous (quarter) cup of milk. I was impressed. Yes, it takes very little for me to feel happy with myself.
The only downside was that I missed Amma while I was greedily eating the salad off the plate after clicking a few hasty photos when I remembered: Amma was so taken by these mini-cabbages although she was not new to them. But then they are pretty expensive in India and not a perennial vegetable like they are in USA so we seldom bought them. She once made a wonderful pepper fry with Brussels when she lived with us last year. We also spoke extensively about making Brussels Fried Rice one day but we never really got down to it. Next time, Amma. We always have the next time.
Serving Size: One Cup
Total Carbs: 15g