From Brussels with love

A Pinch of Salt

By Donna Marie Riani

This week’s column is an impassioned plea for Brussels sprouts. Back in my Lincoln CIty Culinary Center days, I had one rule for our cooking school guests: because everyone’s tastes are different, you aren’t going to hurt my feelings if you don’t like something, but I want you to at least try it. For some reason, that was often a tall order when it came to this vegetable. I can still see the faces people made with me just saying the words Brussels sprouts. Here is a fun and embarrassing fact — 77 percent of people mispronounce the name. It’s Brussels sprouts, not Brussel sprouts. You might be asking why is this embarrassing? Because for years, I was one of those people. I’m older and wiser now!

Brussels sprouts are a slow-growing crop that loves coastal fog and cooler temperatures, which makes Oregon perfect for growing them. When planted in late spring, you’ll be enjoying them by the fall/winter season. It’s not hard to tell that they are part of the cabbage family as they literally look like tiny heads of cabbage. Brussels sprouts are roughly 85 percent water. They are low in carbs and fat and a good source of protein. They get their name from Brussels, Belgium, where people have been happily eating this cruciferous vegetable since the 13th Century. They loved them so much they named the vegetable after their town. This time of year, you will notice some of our grocery stores carry Brussels sprouts still on their thick stalks and it’s quite a sight to behold.

When teaching cooking classes, it has been my experience that if someone doesn’t like a particular vegetable, there’s a good chance it’s because it wasn’t prepared to their liking. I think it’s worth it to give any food a second chance, especially this one. Let’s be honest, we don’t have the same tastes we had as kids (well maybe some of us do). Many experts say it’s good to challenge your taste buds with new experiences. If all you do is bake, steam or boil Brussels sprouts, you aren’t doing them justice, you’re just making them soft and sad. They love to be roasted at high temperatures or stir fried. Better yet, if you have an air fryer, and I know many of you do, it would be perfect for this recipe. That browning makes them a little nutty and sweeter and makes the outer leaves crispy.

This recipe could easily be an entrée for two or it could be a side dish for four to six people. It is very versatile and you can easily sub in whatever ingredients you like. Use whatever cooked grains you have on hand and whatever nuts you like. If you don’t like feta, substitute with a white cheddar or goat cheese or leave out the cheese. It’s the Brussels sprouts and the citrus dressing that are the star of the show.

I think Brussels sprouts deserve a place on your holiday table and I believe they deserve a second chance.

I rest my case.

Donna Marie Riani is a culinary enthusiast based in Lincoln City offering personal chef services, hands-on classes and demo classes. Contact her at donnariani@hotmail.com.

Citrusy Brussels Sprouts Bowl

2 cups cooked grains, your choice, quinoa, rice, farro, bulgar wheat, etc.

1 pound Brussels sprouts, stems removed, bruised outer leaves removed and quartered

1 medium sweet potato, peeled and cut into medium dice

1 medium red onion, large rough chop

1/3 cup toasted hazelnuts, rough chopped

2 tablespoons olive oil

1/2 teaspoon salt and 1/4 teaspoon pepper or to taste

1/4 cup crumbled feta cheese

Citrus vinaigrette

1 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/2 teaspoon salt and 1/4 teaspoon black pepper

1/2 cup extra virgin olive oil

Preheat the oven to 425 degrees.

Place the Brussels sprouts, sweet potatoes and onions on a baking sheet. Drizzle with two tablespoons of olive oil and sprinkle with salt and pepper. Toss well to make sure the veggies are coated. Roast the vegetables for 20 to 25 minutes, tossing once during cook time, to ensure even roasting. The vegetables should be nicely caramelized in spots.

Place your chosen cooked grain in a large serving bowl. Mix in the roasted vegetables. 

Place all the vinaigrette ingredients, except the olive oil, in a medium bowl. Slowly whisk in the olive oil. Taste for seasoning. Add more salt and pepper if needed.

Drizzle the dressing over the grains and veggies and toss to combine. Sprinkle over the nuts and the feta. This dish can be served warm or at room temperature.