Brussels Sprouts, a member of the Gemmifera Group of cabbages, are usually not welcome on the dinner table unless they are cooked a specific way. Roasted, boiled, sautéed, fried etc… are just a few ways to enjoy them. Whichever way you choose to cook them, they are quick dinner ideas.
If you are able to find Brussels Sprouts at your local supermarket when they are not in season, don’t dismiss them. Not only they make easy dinner ideas, they are also high in fiber. These great little vegetables are at the peak of their season from September to February.
Fresh Brussels Sprouts should be hard to the touch with bright-green sprout heads. When not in season, they are usually packaged for resale.
My preferred way to pre-cook them is steam. When steamed, the leaves can be easily removed and you can add any other ingredients to create a variety of healthy meals.
Believe it or not, but these lovely vegetables love the additional bold flavors that other ingredients add. Adding Prosciutto, an Italian dry-cured ham that is usually thinly sliced and served uncooked is the perfect way to add a smokey and salty taste.
Another great secret is adding nuts. We don’t have to wait for chestnuts to be in season, which is usually during the fall in winter months. Chestnuts are now sold roasted and prepackaged in supermarkets. You can find them in the nuts aisle of your supermarket.
I think it is time to share one of my recipes with you. But first, I should tell you that you can also roast them in the oven which is a quick way but steaming is the best method to succeed this recipe.
Be sure to leave any comments below so that we can share our love of brussels sprouts. Enjoy the recipe and happy cooking!
Delicious Roasted Brussels Sprouts with Sundried Tomato and Chestnuts
- 12 oz/340g bag brussels sprouts
- 1 tablespoon olive oil
- Prosciutto di Parma - about 4 to 6 slices
- 1 celery stalk sliced
- 1 medium onion sliced
- Half a cup of sun-dried tomatoes sliced
- 5.2 oz/150g roasted chestnuts packaged storebought
- 1 tbsp of Herbes de Provence
- 2 tablespoons Sherry Vinegar
- Salt and pepper to taste
- To steam in the microwave: Place rinsed vegetables in a microwave-safe bowl. Add 4-6 tablespoons of water. Cover with microwave-safe lid or plastic wrap, leaving a small opening to vent. Microwave on high for 5 minutes or until tender. Due to the differences in microwave ovens, heating times may vary.
- To steam on the stovetop: Fill a pot with enough water to reach the base of a fitted steam baskets. Cook over high heat until water come to a boil. Add rinsed vegetables and cover with a loose fitting lid or angle slightly so steam can escape. Steam for 5-10 minutes or until tender
- In a skillet, heat oil, add prosciutto, add celery and onion. Cook for 2 - 3 minutes. Add sun dried tomatoes, chestnuts and herbes de provence, mix well and let cooked for about 3 minutes while stirring. Chopped cooked brussels sprouts and stir. Add sherry vinegar, salt and pepper to taste. Mix well and continue to cook for another 3 minutes. Removed from heat and serve immediately.