Lemon-Marinated Brussels Sprouts...

Over the years, going back to a small boy, I have loved Brussels sprouts for several reasons. First of all, my maternal grandfather use to call them “educated cabbage” ~ so I thought all I had to do was eat them and I would be smart. It was not quite that easy I later learned. Secondly they bring great color to the winter table. Brussels sprouts stay delicious and fresh throughout the winter, and their vibrant color is welcomed during the cold months when it seems that there are no green vegetables left.

Here is my favorite make-ahead recipe, which gets better and better as it sits in the refrigerator. But please don’t let them come to room temperature before serving, as this is a cold salad side dish.



Lemon-Marinated Brussels Sprouts

Ingredients:
2 pounds Brussels sprouts
¾ cup olive oil
2 lemons, juiced and zested
2 large shallots, peeled and sliced
½ cup parsley, chopped fine
4 large cloves garlic, minced
Kosher salt
Fresh-ground black pepper

Clean the Brussels sprouts and trim off the bottom ¼ inch of their core, removing any loose leaves as you do so. Pierce their cores with a small paring knife or a vegetable peeler.

Fill a large bowl with ice water and set it aside or in the sink. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.

Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.

Make the dressing: Whisk the olive oil and lemon juice together vigorously until thick and pale yellow.

Pour the dressing over and toss. Refrigerate for at least an hour -- but be aware that these are really better a day after cooking.

Serves 6

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George’s notes:

• Brussels sprouts are related to other better-known vegetables in the Brassica genus like broccoli, cabbage and cauliflower. They are part of the cruciferae or mustard family, so known because of a four-part flower in the shape of a cross.
• Brussels sprouts are a very good source of many essential vitamins, fiber, and foliate. They are especially high in Vitamin C.
• Sprouts were believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200s in Belgium. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium ~ hence the name "Brussels" sprouts ~ as early as 1587, with their introduction into the U.S. in the early 1800s.