‘Sprout’ It Out! [#WIAW]

by Sarah on December 19, 2012 · 10 comments

We’ve all been there.

You’re strolling the grocery store–usually Trader Joe’s, Whole Foods, or the surprising food mecca that is Marshall’s [slash] T.J. Maxx–and you spot something you just simply have to have in your possession.

Sometimes you have enough strength to practice extreme impulse control.

if it had been green, i don't think i could have walked away.

Sometimes you don’t.

Of course, then you have to figure out what to do with the results of those ‘gotta have it’ moments. [Aside from take it outside and photograph it next to your foot for scaling purposes.]

And when there is food involved, well, the only thing you can really do is, well, eat it.*

*Unless it is non-perishable. In which case, hoard on!The trader himself had assured me I would be able to stick that entire stalk into the oven and roast it, and although that would be an AMAZING insult in the right context,* I must admit I was slightly doubtful.

*Think about it..a little harder…

But, like Barney Stinson, I cannot back down from a challenge.

Olive oil cooking spray, salt, pepper, and a 400 degree oven worked their comingled magic to result in sprouts that were yummy, and sprout leaf ‘chips’ and stalk ‘fries’ that were even better. :)To be honest, I should have listened more carefully to the trader’s directions and pre-cooked them in the microwave a bitsimilar to the sweet potato roasting reduction method–but as I sliced them off the stalk and continued to put one in my mouth for every one that landed in a storage container, well, I wasn’t complaining about a little extra crunch.Some of those sprouts ended up being re-cooked a bit anyway, then served with some kuri squash and drizzled with Chili Lime Pistachio Cream.Many were thrown on top of big bowls of whatever I could pull out of the fridge. [Otherwise known as ‘salads’ around these parts.]

ok. wrong sprouts. but i'm too lazy to search for a good photo. and i ate these too.

After discovering at some other juncture that roasted cabbage and parsnips made a fabulous pairing, I figured, “Why not try it out with cabbage’s cute cousins?”I threw together some Brussels and parsnips with a quick ‘glaze’ of dijon mustard, maple extract, and LOTS of dried thyme (plus a little water to thin it out).  400 degrees and about 30 minutes later, and I had an irresistable side dish on my hands.So irresistible that I did, in fact, wake up at 3AM one morning and decide the only thing I could eat were the remains covered in ketchup. Ultimate win.See, Jenn, and all of your other What I Ate Wednesday afficionados, impulse buys might be a shock to your wallet at first–and if cruciferous veggies might be a shock to your system ;)–but they can also be a boon of culinary creativity.And when ginormously large and oddly beautiful Brussels flowers are staring up at you like abandoned puppies or cute little orphans–with or without red curly hairhow can you really say no?


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