Tuesday, October 9, 2012

Final CSA of 2012

This is the last week of the 2012 CSA season. 
In an attempt to clear the fields, throw a bit of a party with all of the members, and basically give it all out, I moved pick-up to Wednesday... 
Here's a peak at what's going home this week:

Roasted Brussels Sprouts and Garlic with Thai-Inspired Dressing
(Adapted from Momofuku's recipe); Serves 2-4 as a side dish; from A Cup of Jo

You'll need:
For Brussels Sprouts & Garlic:
About 1 lb of brussels sprouts
Olive oil
8-10 cloves of garlic
For Dressing:
1/4 cup of fish sauce
1/4 cup of water
1/3 cup of sugar
3 tbsp. of finely chopped mint
2 tbsp. finely chopped cilantro stems
1 garlic clove, minced
1 fresh red Thai chile, thinly sliced crosswise, including seeds

What to do:
Preheat oven to 450 degrees with rack on the upper third.

Cut Brussels sprouts in half, length-wise, and toss in a bowl with garlic and enough olive oil to lightly coat all pieces.

Place Brussels sprouts with flat-side down (garlic can be tossed in any direction) on a shallow baking pan.

Bake until outer leaves are dark brown and appear crispy. Depending on the size of your Brussels sprouts, this could be anywhere from 25-45 minutes, so start watching after 25 minutes and add time as necessary. Then, make a note of the timing for the next batch.

Make dressing while the sprouts are in the oven. Simply combine all ingredients and stir until sugar has dissolved. I like to put it into a small jelly jar and shake it up. Then, you already have the extra dressing in a container to save for next time. Once the Brussels sprouts are done, pour into a bowl and lightly toss with dressing. You won't need all of the dressing, so it's great to save for later for your next batch. We've even added the dressing to some roasted potatoes!

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