Saturday, June 11, 2011

Roasted Brussels Sprouts

Copyright 2011 Christine's Pantry. All rights reserved.

Production of Brussels sprouts in the USA began around 1800, when French settlers brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently there are several thousand acres planted in coastal areas of San Mateo, Santa Cruz, and Monterey Counties of California which offer an ideal combination of coastal fog and cool temperatures year round. The harvest season lasts from June through January. They are also grown in Baja California, Mexico, where the harvest season is from December through June.

Much of the United States production is in California, with a smaller percentage of the crop grown in Skagit Valley, WA, where cool springs, mild summers and rich soil abounds and to lesser degree on Long Island, NY. Total United States production is approximately 32,000 tons, with a value of $27 million.

80% to 85% of US production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last 3 to 5 weeks under ideal near freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature.
By http://en.wikipedia.org/wiki/Brussels_sprout

Award... I would like to take a moment to thank http://kristygourmet.blogspot.com for this honor. Please take a moment and visit her blog. Her blog is wonderful. I always enjoy reading her post.

Roasted Brussels Sprouts
Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1 (14 oz) Brussels Sprouts, thawed (I used Pictsweet)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Directions:
Preheat oven to 400 degrees. In a large mixing bowl add Brussels sprouts, olive oil, garlic powder, salt and pepper. Toss well. Line a sheet pan with foil and spray with a nonstick cooking spray.  Pour Brussels sprout onto pan and spread out so sprouts are in a single layer.  Roast for 30 to 35 minutes or until lightly browned, crisp and fork tender. Turning once. Serve warm. Enjoy!


29 comments:

  1. I Brussels sprouts! I love to roast them and then cut them in half and toss them in my salad - weird, I know!

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  2. Sounds like a great brussel sprouts recipe! Haven't had sprouts in so long - think I might need to pick some up soon =)

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  3. Brussel sprouts are my second favorite green veggie! They taste like little mini cabbages. But look at how carmelized yours are! They must taste sooooo good! : )

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  4. Have to admit - burssel sprouts have never appealed to me but roasted, they sound delicious!

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  5. delicious looking brussel sprouts
    congrats on the award

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  6. love Brussels sprouts great well written post

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  7. If you want to try another yummie recipe w/ Brussels Sprouts, try pan roasted ones w/ bacon. Yum! It uses fresh ones and of course, what doesn't taste better w/ bacon? LOL Here is the link for my recipe:
    http://everydaymomsmeals.blogspot.com/2010/06/you-think-you-dont-like-brussels.html

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  8. Congratulations on your award! I love roasted brussel sprouts - my favorite way to have them...

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  9. It always amazes me how roasting brings out sweetness in Brussels Sprouts..

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  10. I never tried it before, may be I will give it a try, thanks for sharing the recipe and great informations you submit about it.

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  11. I've never bought frozen Brussels Sprouts, but what a timesaver...and your recipe sounds simple, yet delicious :)

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  12. Christine, I love Brussels sprouts!! My wife makes them for me once in awhile. She uses pretty much the same recipe but she lets them brown a bit more...until there is a little 'carmelization' effect going on. Yum! Take Care, Big Daddy Dave

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  13. Hi Tracy Wood, that's not weird. Sounds good to me.

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  14. Great recipe and blog! Thanks so much for stopping by and for following my blog. It's so nice to meet you. Congrats on your awards!

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  15. Hi Krista, your recipe looks wonderful! Great recipe! Thanks for sharing!

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  16. Hi Marguerite, nice to meet you. Thank you!

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  17. I had never tried brussel sprouts till this winter. Now they are one of my favorite veggies. This recipe is just how I love them.

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  18. I love Brussels Sprouts too (in dutch we call them "spruitjes"), and most children here do not like sprouts at all haha, they have to learn to eat it :p..the only way to have my chilren eat it is when I combine the Sprouts with banana's and dried coconut...

    Thanks for the recipe

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  19. We love them and eat them all thime. And I am growing some in my garden!!!

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  20. Hard to believe but I have never tried brussel sprouts. You have convinced me to try. I like the way you have prepared them. They sound yummy:)

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  21. Brussels Sprouts are high up on my list of favorite veggies. Hated them as a kid though! Love this recipe... They look great! Thanks for sharing :) Congrats on the award!

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  22. I think I may have to give brussel sprouts a try. These look yummy! Congrats on your award:)

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  23. My husband loves spring sprouts so I think this recipe will be perfect for him! Thanks!

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  24. Seriously, is there a better way to enjoy the toasted sweetness of roasted brussels sprouts? I too use Pictsweet when fresh isn't available. Never failed me yet:)

    Love the "side" of history.

    Brussels Sprouts are a kick to grow too!!!

    Thanks for sharing, Christine...

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  25. Hi Raina, I'm happy I have convinced you to try brussels sprouts. Try my recipe, I think you will like it. :-) I love roasted veggies, it really brings the flavor out. Thanks for stopping by.

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  26. Thanks, Melissa! I think if you give my recipe a try, you will be happy you did. Thanks for stopping by.

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  27. Hi Bruce, doesn't get any better then that, growing your own brussels sprouts.

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  28. Thanks for the history of Brussel Sprouts, roasting improves any vegetable and I'm sure yours were delicious!

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  29. I LOVE brussel sprouts! I thought they were gross since I was a kid until I made them in culinary school, I've been hooked ever since. Although it was hard to make them when I was a line cook because I had to refrain myself after I had one taste from each dish. Great post and congratulations on your award! =]

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