thefoodlessprocessed

“Frozen and canned foods which bring ‘fresh’ summer vegetables to the table all the year round have made winter vegetables, already sadly underestimated, look more under-privileged than ever. Yet these wallflowers of the vegetable world are the nicest and most natural accompaniment to winter meals…All they need is loving care and a little imagination.” (Margaret Costa from Four Seasons Cookery Book (1979).

Brussels sprouts are one of the winter vegetables Margaret Costa recommends for cold-weather cookery.

These links take you to the less processed ingredient options in this recipe: Vegetables, Olive Oil, Fruit.

Equipment

• a Pan with a Heavy Bottom and a Lid. thefoodlessprocessed uses a 12-inch (about 30 cm) diameter Cast Iron Pan and a Lid.
• a Cutting Board and All-purpose Kitchen Knife
• a Pie Tin or other Pan for toasting the almonds

Ingredients

• 1 pound (454 g) of Organic Brussels Sprouts, small ones halved and larger ones quartered
• 2 Cloves of Garlic, thinly sliced
• 2 Tablespoons of Extra-Virgin Olive Oil
• 1 Small Organic Orange
• 3 Tablespoons of Imported Spanish Dry Sherry
• 1 Tablespoon of Fresh Lemon Juice
• 1/4 cup (20 to 22 g) of Toasted Thin-Sliced Almonds

Making the Brussels Sprouts

• Preheat the oven to 350 F (180 C). Put the almonds in the pan and toast them until they are lightly browned (about 5 minutes or a little more). Reserve them.
• Slice enough of the zest from the orange to measure about 2 tablespoons when cut into very thin strips. Cut the orange in half and juice it. Reserve the strips of zest and the juice.
• Heat the olive oil and add the garlic and Brussels sprouts. Cover the pan and braise the sprouts over medium low heat. The water still clinging to them after washing should be enough braising liquid at this point.
• After 5 minutes, stir the sprouts and add several tablespoons of water if the liquid has evaporated.
• Braise another 5 minutes and stir. The sprouts will begin to brown. Add more water if necessary. Check the braising liquid at 5-minute intervals, adding a little water if necessary until the Brussels sprouts are tender.
• When the Brussels sprouts are done, allow the water to completely evaporate and add the juice of the orange and the Sherry. Cook over medium heat, stirring until the liquid becomes syrupy. Stir in the lemon juice, the zest and the almonds.