Creating a delicious side couldn’t get more simple than this

Recently when I made that odd but amazing Brussels Sprouts Salad, I had about half a package of the fresh sprouts left over. Across the page from the salad recipe was a recipe for Roasted Brussels Sprouts. I was tempted but thought Yawn! How prosaic! Since the recipe was from my “Celebrating a Healthy Harvest” booklet, however, it was worth a gamble. I haven’t yet encountered any losers from that source.

Once again I’m not sure how the magic happened, but the results were terrific. Oven-roasting the Brussels sprouts under a canopy of aluminum foil made the sometimes-tough little vegetable tender and edible with a fork (no knife needed). The mixture of oil, garlic, salt, pepper, and water that formed under the sprouts while they roasted made an amazing sauce—just enough to brown the Brussels sprouts and provide a flavorful glaze for them. A great side dish was born!

I present this recipe in my blog on this date in honor of my dad because I never will serve these without thinking of his description of them—“scared cabbages”. Brussels Sprouts’ appearance as miniature cabbages fascinated him. Daddy patiently endured through many of my apprentice meals when I was in high-school home economics classes—a serving of “scared cabbages” being among them. Today marks the 18th anniversary of his passing. Wish he were here to sample this new and delightful twist on this dish that often was the object of his good-natured jest!

Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed and cut in half

1 clove garlic, minced

1 tablespoon cooking oil

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon pepper

1/4 cup water

Preheat the oven to 450 degrees. Combine garlic, oil, salt, and pepper. Pour over sprouts and toss. Place this mixture in a 9-inch-by-13-inch baking pan; spread sprouts into one layer. Cover with aluminum foil and roast for 12 minutes; then stir. Roast for another 12 minutes or until sprouts are tender when you test them with a fork. Pour water into pan to loosen the flavors; stir. Pour Brussels sprouts and sauce into serving dish. Makes 4 servings.

Clever Brussels Sprout Salad akin to coleslaw but with crunchy nuts topping it

Next item on the Hubby Whirlwind Birthday “Season” of recipes: Brussels Sprout Salad. Earlier I mentioned that instead of tossing a giant party with a big cake and lots of eats, we were spreading out the joy for his milestone birthday, which actually is on the calendar this week. An earlier blog mentioned the Maple-Roasted Pineapple, which kicked off his season of birthday treats.

This next one I knew he’d like because it originated with the Chickasaw Nutrition Services—and he is a Chickasaw through and through (and a very proud one after The Dallas Morning News on Sunday ran a front-page story on the tribe’s development, particularly in the area of health services).

As usual, when I prepare recipes from this source, I couldn’t imagine exactly how things were going to turn out, although I had high hopes. I’m not sure I ever had eaten Brussels Sprouts in any other way except boiled and warm. This recipe called for the Brussels Sprouts (or “scared cabbage”, as my dad used to joke and call them) to be sliced thin and served uncooked.

Ultimately the outcome resembled something akin to coleslaw. The Brussels Sprouts tossed with fresh parsley and sunflower seeds was a delicious combination, especially with the oil/vinegar/honey dressing over it. I served this with another planned treat, Gouda Grits, which originated with a recipe from Southern Living magazine. Hubby said to fix again even after the birthday observance is history—a good sign it was a fitting choice.

Brussels Sprout Salad

2 tablespoons olive oil

3 tablespoons white vinegar

2 garlic cloves, skinned and crushed

1 tablespoon honey

salt (or salt substitute) and pepper to taste

1 pound Brussels sprouts, trimmed and sliced

3 tablespoons fresh parsley, chopped

1/3 cup shelled sunflower seeds

Put the oil, vinegar, garlic, and honey in a bowl; whisk mixture until smooth. Put the spouts and parsley in a large bowl; add the dressing and half of the sunflower seeds. Mix well. Sprinkle the remaining sunflower seeds over the top of the salad. Serve. Makes 4 servings