I’m excited that the 2012 version of Eating the Alphabet is finally here! The twist this time is that I’ve created a link-up for other bloggers to share their creations too as they cook up fruits and vegetables in their own kitchens. Each month we’ll be sharing recipes that highlight fruits and vegetables that start with different letters of the alphabet. This month it is A or B. I hope you enjoy this new series as much as I’m looking forward to it!
When I first started the Eating the Alphabet series a couple of years ago, I generally chose “safe” fruits and vegetables to prepare. You know, the things I knew my family would eat. Or be more open to try at least.
But this go ‘round I’ve decided I’m going to try and branch out with new and seemingly exotic selections. So for this month, I chose Brussels Sprouts for the Letter B. Filled with tons of Vitamin K and Vitamin C, plus lots of fiber I’ve heard they pack a real punch nutrition-wise in those tiny little globes.
And because of my addiction to Pinterest, I’ve discovered lots of new ways to prepare vegetables. I’ve also read that roasting seems to be the key for many home cooks to getting their family to love previously unloved vegetables.
The thing I discovered is that roasting is also super easy. I mean REALLY EASY. Wash your veggie, cut them up and peel if necessary (not so with Brussels sprouts though), toss with some olive oil, salt and sometimes seasoning salt and that’s usually about it. And, since we replaced our oven a couple of years ago with a convection oven, I needed to take advantage of the roasting feature it came with, right?
ROASTED BRUSSELS SPROUTS
Recipe from Cooking with Trader Joe’s blog
1 lb Brussels sprouts (sold in bags at TJ’s)
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp 21 Seasoning Salute (or Lemon Pepper) *I didn’t use this—maybe this was the “zip” that was missing that would have made the reviews unanimous!
1) Preheat oven to 400 degrees F.
2) Trim the ends of the Brussels sprouts if necessary, taking off any yellowed outer leaves, and cut sprouts in half.
3) Place the sprouts on a baking sheet (a heavy gauge restaurant-style half sheet pan works great) and drizzle with olive oil, tossing to coat. Sprinkle with salt and seasoning, tossing again. Spread sprouts evenly on baking sheet.
4) Put in oven and roast for 25-30 minutes, tossing a few times as they cook. They should be soft and very well browned when done, with some of the outer leaves crisping. Larger or whole sprouts will require an extra 10 minutes to cook.
Optional: Sprinkle roasted sprouts with a little Parmesan or balsamic vinegar.
The reviews were split down the middle in our household. My daughter and I did enjoy them (me so much so that I was genuinely looking forward to the leftovers the next day—even if they were a little mushier). My husband and son, gave them a lukewarm review. Ah, well, you win some you lose some.
I’ve not given up all hope though—I recently found a couple of new recipes to try that include Brussels sprouts. I heard bacon is the key but we’ll see. The good news is that my kids, even though they are getting a little older, still love to come up with ideas for the letter of the month. When we are out and about at the grocery store or even during mealtimes, one of them will occasionally say “Hey Mom! This starts with the Letter of the Month—cool!”
So, what’s your family’s favorite fruit or vegetable that starts with the letter A or B? Share in the comments below.
And if you’re a blogger and want to join us in the coming months for the Eating the Alphabet series link up, click here for details and to complete the form to sign up. And be sure to check out all these other fabulous blogger’s interpretations of the letter A & B, fruit and veggie style this month with the links below. I know I’m planning to try a few!