|Roasted Brussels Sprouts with Carrots|
We also fill our freezer with vegetables and fish. My vegetable list is topped by Brussels sprouts, cauliflower and broccoli. I replenish my stock mid-winter, and hasten to clean it out by June. I think my semi-annual Clean Out the Fridge Month, which comes in spring and lasts longer than four weeks, is my favorite time of year. It is a creative time, when much experimentation takes place in my kitchen. I also spend less on groceries during that period!
Frozen vegetables are supposed to be a better nutritional value than fresh vegetables that have traveled hundreds of miles to supermarkets, so I always have plenty on hand from September to May.
I love the earthy taste of Brussels sprouts, and I don't think I have ever had a dish made with them that was not good. My soup and warm salad recipes are repeat performers. They are best made with fresh Brussels sprouts.
So what can you do to dress up a bag of frozen Brussels sprouts? Here is my favorite dish, Roasted Brussels Sprouts with Carrots.
- 1 bag of baby Brussels sprouts (about 32 ounces)
- 4-5 medium carrots, parboiled and sliced
- 2 tablespoons canola or olive oil
- salt and pepper
Spray a low baking dish or low casserole dish with oil (you could actually skip this step). Empty the bag of Brussels sprouts directly into the dish (or into a separate bowl), add the carrots, and drizzle with oil. Season. I added some Mural of Flavor from Penzeys, one of my new acquisitions, which blends shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel. I think thyme and a dash of lemon peel would be a an equally perfect addition.
Roast for about 30-40 minutes, or until sprouts cook through and begin to brown.
The result is sweet, earthy and nutty and the perfect side dish for a meal featuring pork. If you have time, caramelized shallots would be a wonderful topping.
Coming up: How to make a bag of frozen carrots taste good.
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