brussels sprouts with pine nut gremolata

Are Brussels sprouts the new kale? I’ve been seeing them in markets and on menus all over the place – shaved raw into salads and roasted to a smoky-edged char in wood-fired ovens.

I didn’t know how much I could love Brussels sprouts, but that’s because when I was growing up my mom didn’t cook them – I don’t remember intriguing miniature cabbages appearing anywhere on the table when I was a kid. Were they not farmed on a large scale back then or were they just not a part of my family’s food tradition? I have a feeling they were the kind of vegetable you bought frozen in the 70′s, which might explain why I never laid eyes on a fresh Brussels sprout until I was an adult.

Even a just few years ago, those fresh-picked stalks with the sprouts still attached were kind of a novelty in produce departments, but now I see them everywhere.  It also never occurred to me that they could be so easily – and quickly – cooked in the microwave, with really delicious results. [Read more...]