Are you a brussels sprouts lover or hater?
My love for brussels sprouts has been a work in progress. In fact, if you had told me 5 years ago that brussels sprouts would become one of my favorite vegetables I would have laughed in your face. I would have laughed even harder if you told me that I would become a farmer and stop at nothing (even freezing temperatures) to spend my afternoons picking this crazy vegetable.
This photo was taken over two years ago after an early snowfall at Hutchins Farm. It was on this day that I fell head over heals in love with brussels sprouts. It was also the same day that I got frostbite on my fingers. But that’s not the point here!
My first experience eating brussels sprouts was in a school cafeteria. Needles to say it did not go over well. Lukewarm mushy sprouts is never a good thing. Years went by and I never thought I would eat them again. However, on this particular afternoon I decided to give them a second chance. After all, mine and Taylor’s body temperatures had dramatically dropped while picking the sprouts and we needed something warm to eat once the day was over.
As always, Henry agreed.
Taylor and I wobbled home from the farm that day with a bucket of fresh brussels, a mild case of hypothermia, and definitely a little frost bite. We walked through our front door and immediately cranked up the oven. After quickly scrubbing and chopping our sprouts we mixed them with some garlic, salt, pepper, and olive oil. We popped everything into the oven and that’s when the magic happened. The sprouts got a little crispy, the garlic was fragrant, and with just a dash of salt and pepper we felt like we were eating a 5 star meal. This has been our go to side dish ever since. It’s better than popcorn and it heals frostbite!
However, as the years go by I have started to play around with my sprouts. The recipe below for roasted grapes and brussels sprouts is definitely a keeper. I am a huge fan of sweet and savory flavors and this salad nails that combination!
Balsamic roasted grapes and brussels sprouts quinoa salad (serves 2)
I pretty much eyeballed this recipe and I encourage you to do the same. Taste test as you go!
1 cup of cooked quinoa
1 TBS extra virgin olive oil
1 lb of brussels sprouts, sliced in half
1 cup of red seedless grapes
a small handful of walnuts
For the Dressing:
1 shallot, minced
2 tsp grain mustard (roughly)
2 TBS of balsamic vinegar (roughly)
1/4 cup of extra virgin olive oil (roughly)
salt and pepper to taste
Preheat the oven to 400. In a bowl toss the grapes and brussels with 1 TBS of olive oil, salt and pepper. Roast in the oven for about 25 minutes (or until the sprouts are tender)
Cook quinoa according to package directions.
In a bowl mix the shallot, vinegar, mustard, olive oil, salt and pepper together. Set aside.
In a toaster oven or in a skillet toast the walnuts for a couple of minutes.
Once sprouts and grapes are done roasting mix them with the quinoa, walnuts and a drizzle of the dressing. Enjoy!
You can also find my recipe for this dish on Taste and Tell.