I planted my sugar snap peas on St. Patrick’s Day. It’s tradition, weather permitting.
A friend of mine suggested combining and roasting Brussels sprouts and dates with a little olive oil and salt. The dates become very caramelized and are extremely harmonious with the sprouts in taste and texture. An odd combination with an excellent result.
I washed the Brussels sprouts, cut off the ends and sliced each in half. The dates I pitted and chopped. I tossed all in a little organic olive oil and salt. I roasted them on a foil covered baking sheet, in a 400 degree oven for about 20 minutes, stirring once during the roasting.
They were uniquely delectable (yummy) and made for a gorgeous side dish. The next day, I added the leftovers to some rice pasta with homemade organic tomatoes and beef and a bit of cottage cheese.
Do you roast?? If you don’t, read on and you will never steam vegetables again, unless you have to. I have here organic vegetables: carrots, red onion, leeks, broccoli, asparagus, and yellow cherry tomatoes. Brussels sprouts usually join the crowd, but there were none to be found, today. Experiment with pretty much whatever you like.
Preparation includes washing, drying and chopping (not too small) and spreading the vegetables out on a foil covered baking sheet in a single layer. I then massage the vegetables with extra virgin olive oil, a generous sprinkle of Celtic salt and pepper and roast in a 425 degree oven for 20-25minutes. Whatever is left can eaten cold for a snack later or be added to stir fried rice tomorrow. You could puree with some broth for soup like Ina Garten (Barefoot Contessa) does.
I hope you try this. It’s darn good and extremely healthy.