Tuesday, December 20, 2011

oh my darling brussels sprouts

Cranky Brussels sprouts meet nicey-nice clementines
It seems you can't enter a supermarket this time of year without facing a mountain of crated clementines – and buying a box or two. Part of their appeal is that clementines look and taste like little balls of sunshine – especially important during these cloudy, dreary months. While recovering from my surgery and trying to build back my appetite, these petite orange gems have consistently appealed to me: super sweet, easy to peel, and loaded with healing vitamin C.

I'm not one for cutesy recipe names. But I hope you'll indulge me just this once as I pair the sweet clementine with the cantankerous Brussels sprout. Even though Brussels sprouts can be assertively bitter, a shot of clementine juice subtly tempers and brightens the strong flavor of these mini cabbages. These make a great side, but I also love them served at room temperature, tossed in a green salad. This is a low-fat recipe.

Hint: To quickly juice the clemmies, wash your hands, put on an apron, and give them a gentle squeeze. Speaking of aprons, don't forget to enter my retro apron giveaway contest!

Darling Brussels Sprouts [Clementine-Infused Brussels Sprouts] 

  • 3 cloves of garlic, sliced
  • About 1/2 cup clementine juice [From about 4 clementines]
  • 1 T soy sauce
  • 1 tsp olive oil
  • 1/4 cup veggie broth, white wine, or water, in order of preference
  • Fresh ground pepper, to taste
  • 1 pound Brussels sprouts, trimmed and halved

Serves 4

Preheat the oven to 425 degrees. Mix the first 6 ingredients in a 9 x 13 inch roasting dish. Let marinade sit for about 10 minutes, while you clean the Brussels sprouts. [You can make the marinade up to a day before. The longer it sits, the better.]

Toss the sprouts in the marinade, mixing well and ensuring all sprouts are covered and glossy. Bake for 20-30 minutes, checking every 5 minutes until sprouts are tender crisp. 


Caitlin said...

wow, these look amazing! i've been obsessed with brussels sprouts lately and these are making hungry more!

Roxanne said...

Sounds like a great recipe for the "dreaded" brussel sprouts...
An alternative to lemon juice!

Babette said...

Looks good. I haven't had brussel sprouts at all this fall. what a shame! and they're so healthy.

Bianca said...

Yummy! I love Brussels and clementines, and I'm sure they make an excellent pair!

Vegiegail said...

My heart be still! I adore brussels sprouts! Thank you!!!

Theresa said...

I love brussels sprouts so much. I also hated them when I was a kid, but have clearly come to my senses!

psinger said...

I'm hopeful this recipe will cure my intense gagging reflex when trying to ingest these formerly fetid poo-smelling green orbs. oh my darling, clementines...I'll give this a go!

urban vegan said...

@Pat: I used to have BS (LOL), too. Somehow, magically, I now love them. They can be quite bitter so I suggest mixing them in something sweeter to start with--say in a fresh spinach salad. Lemme know how it goes :)

Hannah said...

Why do I get the feeling that you're not a huge Brussels sprouts fan? ;) Regardless, I am, and these sound divine!

urban vegan said...

@Hannah: Quite the contrary--I love them. But it took me til my 30s to work up to liking them – and I am not usually fussy about foods. I think I just had some smelly, over-boiled ones earlier in life :)

jhailstone said...

That's pretty smart to team up two winter foods to make an easy and tasty dish. Eating the foods of the season helps you deal with the season better.